This is a great summer BBQ side dish but just as at home on the Thanksgiving table.
Makes 6 servingsIngredients
- 3 heads broccoli, cut into bite-size pieces
- 1/2 cup shredded cheddar cheese
- 1/4 red onion, thinly sliced
- 1/4 cup toasted sliced almonds
- 3 slices bacon, cooked and crumbled
- 2 tablespoons freshly chopped chives
- salt and pepper
- ----
- Dressing
- 2/3 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
Directions
In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water. Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice. In a medium bowl, whisk dressing ingredients to combine. Season with salt and pepper to taste. Combine all salad ingredients in a large bowl and toss with dressing until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.
Chef’s Note: This is a great summer BBQ side dish but just as at home on the Thanksgiving table.