Bodacious Broccoli Salad
This recipe, from a trusted source, features chopped broccoli, crumbly bacon, lots of grated cheese, and red onion, all tossed in an addictive red wine vinegar and mayonnaise dressing, then chilled.
This recipe, from a trusted source, features chopped broccoli, crumbly bacon, lots of grated cheese, and red onion, all tossed in an addictive red wine vinegar and mayonnaise dressing, then chilled.
- Carbohydrate 124.856008213423 g
- Cholesterol 415.298484808575 mg
- Fat 224.295625049098 g
- Fiber 40.953540219679 g
- Protein 119.497975342388 g
- Saturated Fat 83.7740127816433 g
- Serving Size 1 1 Recipe (2209g)
- Sodium 11841.7864172762 mg
- Sugar 83.9024679937442 g
- Trans Fat 63.3895156552506 g
- Calories 2901 calories
Step-by-step
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
- In a large bowl, combine broccoli, cheese, bacon and onion.
- Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Raw broccoli requires a proper acid bath to break down its tough outer fibers, or the finished dish tastes like fibrous lawn clippings. Mayonnaise-based dressings often sit on the surface of raw vegetables rather than penetrating them unless balanced with adequate acid. Red wine vinegar provides that necessary punch, cutting through the heavy fat of mayonnaise and sharp cheddar cheese while softening the raw bite of chopped red onion.
Many testers find this dish disappointing on day one because the broccoli florets remain stubbornly stiff and separate from the dressing. Allowing the mixed salad to rest in the refrigerator for at least two hours solves this textural dilemma. During this chilling window, the sugar and vinegar draw out minor moisture, creating a cohesive emulsion that coats every surface instead of pooling at the bottom of the bowl.
Texture remains the primary battlefield for this preparation. Waterlogged broccoli destroys the dish entirely. Ensure the chopped florets are completely dry after washing; residual rinse water dilutes the vinegar and prevents the mayonnaise coating from clinging. Cooking the bacon until very crisp ensures it retains structural integrity against the moisture of the dressing rather than turning rubbery during the cold rest.
Leftovers actually improve past the initial twenty-four-hour mark, holding safely in an airtight container for up to three days without turning entirely mushy. If the red onion flavor dominates too aggressively by day two, submerge the chopped onion in ice water for ten minutes and pat dry before tossing it into the mix.
