Ingredients
1 kilo broccoli florets
1/2 cup toasted walnuts
1/2 cup jumbo mixed raisins
8 strips bacon cooked and crumbled
1/2 red onion* thinly sliced
1/2 cup mayonnaise
1 tbsp good quality vinegar (such as white wine vinegar or sherry vinegar)
salt
freshly ground black pepper
STEP 1
Bring a big pot of water to a boil and season it heavily with salt, like you would a pasta water. If you taste a spoonful, it should taste as salty as the ocean.
STEP 2
Add the broccoli florets to the water and cook for 60 seconds, until bright green in color.
Immediately drain the broccoli florets, then rinse with cold water for 2 minutes, until the broccoli has cooled down.
STEP 3
Transfer the broccoli to a salad spinner, and spin the broccoli dry. Then blot dry further with a kitchen towel, to prevent any excess water from diluting the dressing.
STEP 4
Combine the broccoli with the toasted walnuts, raisins, bacon, onion, mayonnaise, vinegar, and 1/4 tsp each of salt and black pepper (or to taste). Stir well.
If desired, let the broccoli salad chill in the refrigerator for 30-60 minutes before serving, to make it colder and allow the flavors to meld. Enjoy!
Recipe by fifteen spatulas