While most broccoli salads are served completely raw, I like to broil half of the broccoli just long enough to add a little char while keeping the crunch.
While most broccoli salads are served completely raw, I like to broil half of the broccoli just long enough to add a little char while keeping the crunch. This adds smokiness to the salad. The broccoli florets are tossed with a tangy sweet dressing along with bacon, almonds and grapes. It’s the perfect light salad to serve alongside grilled salmon or BBQ meat.
Bacon – I recommend cooking the bacon in the oven at 400ºF for about 20 minutes for perfectly cooked, even bacon. I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with pancetta in this recipe.
Broccoli – I buy my broccoli heads whole rather than pre-cut because it’s typically more expensive when it’s sold bagged. When you cut the florets from the stalks, save the stalks and use them for broccoli slaw and serve with these Korean beef tacos to cut down on waste!
How to Make Broccoli Salad with Grapes, Bacon and Almonds
Add half the broccoli to a baking sheet. Preheat oven to broil. Arrange half of the broccoli florets in a singe layer on an aluminum foil-lined baking sheet.
Broil half the broccoli. Broil the broccoli until parts are lightly charred, about 4 minutes. Remove and let cool.
Toss with other broccoli and grapes. Add both the broiled broccoli and the raw broccoli to a large mixing bowl with the grapes and shallots.
Make the sauce. In a small mixing bowl whisk together the mayonnaise, vinegar, lemon juice and sugar until the sugar has completely dissolved. Add to the broccoli mixture and toss to combine.
Assemble and serve. Add the bacon and almonds then toss to combine. Season with salt and pepper. Refrigerate for at least 30 minutes then serve.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these: