CURRIED BROCCOLI SALAD
2 tablespoons kosher salt
2 pounds broccoli florets (from about 3 bunches broccoli)
1/2 pound pancetta or strips of thick-sliced bacon
1 cup chopped pecans (toast before chopping, if desired)
1 cup raisins
1/2 cup hulled sunflower seeds
1 medium red onion, finely chopped
FOR THE DRESSING:
1 cup mayonnaise
1 tablespoon Madras curry powder
1/2 cup sugar
1/2 cup rice wine vinegar
1/2 teaspoon sea salt
Fill a large pot with water and put it over high heat to boil. Fill a large bowl or your sink with ice and cold water.
When water boils, add salt and broccoli. Cook for 1 to 2 minutes, or until broccoli is bright green and still somewhat firm, barely tender enough to pierce with a knife. Use a long-handled strainer or tongs to transfer broccoli to ice-water bath. After 2 to 3 minutes, remove broccoli from ice water and place in a colander to drain. Line a bowl with paper towels, transfer broccoli to bowl, and refrigerate it while you cook the pancetta.
Dice pancetta. In a large skillet over medium-high heat, sear pancetta, stirring, until pieces are crisp and browned. Remove pancetta from pan and allow it to drain on paper towels.
Remove broccoli from refrigerator and chop coarsely. Place in a large serving bowl with pancetta, pecans, raisins, sunflower seeds and red onion.
TO MAKE DRESSING:
Whisk all dressing ingredients together in a medium bowl.
Add dressing to salad, toss gently, and serve.
Servings: 6 to 8
Source: Cooking From the Hip by Cat Cora
2 tablespoons kosher salt
2 pounds broccoli florets (from about 3 bunches broccoli)
1/2 pound pancetta or strips of thick-sliced bacon
1 cup chopped pecans (toast before chopping, if desired)
1 cup raisins
1/2 cup hulled sunflower seeds
1 medium red onion, finely chopped
FOR THE DRESSING:
1 cup mayonnaise
1 tablespoon Madras curry powder
1/2 cup sugar
1/2 cup rice wine vinegar
1/2 teaspoon sea salt
Fill a large pot with water and put it over high heat to boil. Fill a large bowl or your sink with ice and cold water.
When water boils, add salt and broccoli. Cook for 1 to 2 minutes, or until broccoli is bright green and still somewhat firm, barely tender enough to pierce with a knife. Use a long-handled strainer or tongs to transfer broccoli to ice-water bath. After 2 to 3 minutes, remove broccoli from ice water and place in a colander to drain. Line a bowl with paper towels, transfer broccoli to bowl, and refrigerate it while you cook the pancetta.
Dice pancetta. In a large skillet over medium-high heat, sear pancetta, stirring, until pieces are crisp and browned. Remove pancetta from pan and allow it to drain on paper towels.
Remove broccoli from refrigerator and chop coarsely. Place in a large serving bowl with pancetta, pecans, raisins, sunflower seeds and red onion.
TO MAKE DRESSING:
Whisk all dressing ingredients together in a medium bowl.
Add dressing to salad, toss gently, and serve.
Servings: 6 to 8
Source: Cooking From the Hip by Cat Cora
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Vegetables
Salads - Vegetables
- Lentil Salad with Lemon Dressing (using celery and tomatoes)
- Edamame or Adzuki Bean Salad
- Apple-Infused Coleslaw in a Jar with Vinaigrette Dressing
- Asparagus Salad with Lemon-Soy Sauce
- Green Pea Picnic Salad
- Pepper and Pineapple Slaw with Honey-Jalapeno Dressing
- Anytime Vegetable Salad with Herb Vinaigrette
- Overnight Vegetable Salad
- Summer Marinated Veggie Salad
- Seven Bean Salad with Lemon and Mustard Dressing
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute