A salad that is an amalgamation of colors, flavors and textures, all dressed up with a warm bacon-vinaigrette. Easily made all year around and a great option as a take along to a party. So good you might decide to eat it all by yourself!
Yield: 4
Time: 30 minutes
Ingredients:
- 1 1/2 lbs (260 g) broccoli florets
- 4 Tbsp extra virgin olive oil
- kosher salt and freshly ground pepper
- 3/4 cup (90 g) pecans, roughly chopped
- 3/4 cup (110 g) pitted dates or dried cranberries
- 3/4 cup (105 g) diced bacon
- 2 tsp Dijon mustard or to taste
- 3 scallions, cut into 1/2 inches (1,2 cm) slices
- 1 cup (125 g) Gruyère or cheddar cheese, cubed
Preparation:
Heat the oven to 425°F/220°C.
Line a baking sheet with parchment paper. Put broccoli florets in a bowl and drizzle it with 2 tablespoons olive oil, kosher salt and freshly ground pepper. Toss well. Spread broccoli in an even layer and not touching over the baking sheet. Roast it for about 10 minutes. Crowns should be lightly browned and stalks soft but still “al dente”. Salad dressing will further soften the stalks later on. Set aside to cool.
Toast pecans in a dry skillet over medium heat for about 1-2 minutes, taking care not to let pecans burn. Shake occasionally. Remove from the heat and place them on paper towels to cool.
Return skillet to medium heat. Add 2 tablespoons of olive oil and the diced bacon. Cook stirring until bacon has rendered its fat and is crispy, about 10 minutes. Set aside on paper towels.
Leave 1 tablespoon of the bacon fat in the skillet. Pour remaining bacon oil in a bowl. Add dates or cranberries to the skillet and cook it for 1 minute or until dates are a bit soft and plump. Remove from the skillet and set aside with the bacon.
Turn the heat to low and return bacon oil to the skillet. Add the Dijon mustard and vinegar and scallions. Give it a good swirl.
Add broccoli, dates, bacon and cheese to a bowl. Drizzle the warm bacon-scallion dressing on top and toss it all gently. Adjust the seasonings before serving. Serve at room temperature.
