Broccoli Salad with Grapes, Bacon & Almonds
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.
2 heads broccoli (about 1½ pounds), cut into florets
1 cup halved red seedless grapes
2 shallots, finely diced
1/3 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon freshly squeezed lemon juice
4 teaspoons granulated sugar
6 strips cooked applewood smoked bacon, crumbled
½ cup sliced almonds
Kosher salt, to taste
Freshly ground black pepper, to taste
Preheat oven to broil. Arrange half of the broccoli florets in a singe layer on an aluminum foil-lined baking sheet. Broil the broccoli until parts are lightly charred, about 4 minutes. Remove and let cool. Add both the broiled broccoli and the raw broccoli to a large mixing bowl with the grapes and shallots.
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. Add the bacon and almonds then toss to combine. Season with salt and pepper. Refrigerate for at least 30 minutes then serve.
Serves 4 as a side.