Broccoli Salad
After our move to Tennessee, we have been trying all sorts of local BBQ spots. I love trying all the sides, especially the broccoli salad. This is a combination of my favorite things about the broccoli salads and slaws from several places we have eaten in Nashville and Middle Tennessee.
Ingredients:
1 large head broccoli, broken into very small florets
4oz package pancetta, cooked and cooled
1/3 cup pecans, toasted
1/4 cup red onion, diced
1/4 cup craisins
3 oz white cheddar, cubed
1/4 cup mayo
1/4 cup brown sugar
3 tablespoons apple cider vinegar
Salt and pepper
Preparation:
1. To make dressing, mix mayo, brown sugar, and apple cider vinegar in a small bowl. Season with salt and pepper. Set aside.
2. In a medium bowl, combine broccoli florets, pancetta, toasted pecans, red onion, craisins, and white cheddar.
3. Toss salad with dressing. I typically toss with about 1/2 of the dressing and have the remaining dressing available when serving for those who prefer heavier dressing than I do. Serve immediately.
Ingredients:
1 large head broccoli, broken into very small florets
4oz package pancetta, cooked and cooled
1/3 cup pecans, toasted
1/4 cup red onion, diced
1/4 cup craisins
3 oz white cheddar, cubed
1/4 cup mayo
1/4 cup brown sugar
3 tablespoons apple cider vinegar
Salt and pepper
Preparation:
1. To make dressing, mix mayo, brown sugar, and apple cider vinegar in a small bowl. Season with salt and pepper. Set aside.
2. In a medium bowl, combine broccoli florets, pancetta, toasted pecans, red onion, craisins, and white cheddar.
3. Toss salad with dressing. I typically toss with about 1/2 of the dressing and have the remaining dressing available when serving for those who prefer heavier dressing than I do. Serve immediately.