Broccoli Salad With Blue Cheese Recipes

BLUE CHEESE BROCCOLI SALAD

Steps:

• Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
• In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.

BROCCOLI & BLUE CHEESE SALAD

Steps:

• Slight mash the blue cheese with the lemon juice and mayonnaise.
• Place the broccoli and tomatoes in a bowl.
• Add the blue cheese mixture and blend well.
• Fold in the almond flakes and season to taste.
• Cover and place in a fridge for at least 30 minutes for the flavours to combine.
• Eat and enjoy!

BODACIOUS BROCCOLI SALAD

Steps:

• 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.

BACON BLUE CHEESE BROCCOLI SALAD

Steps:

• Stir together mayonnaise, vinegar, and sugar in a large bowl.
• Add broccoli, red onion, and blue cheese crumbles. Toss to mix.Cover and refrigerate for at least 1 hour.
• Add bacon and sunflower seeds. Season to taste with salt and pepper.Serve.

BROCCOLI, CAULIFLOWER & BLUE CHEESE SALAD

Steps:

• Steam broccoli and cauliflower, 3-4 minutes, or until crisp tender. Rinse under cold water and drain.
• In a small bowl, combine mayo, buttermilk, red onion, blue cheese, salt and pepper.
• Combine broccoli, cauliflower and dressing. Sprinkle and parsley and stir well.

BROCCOLI WITH BLUE CHEESE SAUCE

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat and add the flour. Cook, whisking constantly, until the butter begins to toast the flour, about 3 minutes. Add the rosemary and nutmeg and whisk for 15 seconds to toast. Add the milk. Bring the sauce to a simmer and cook for 5 minutes over low heat, stirring occasionally. Add the blue cheese and whisk until melted. Set aside over low heat to keep warm.
• Bring a pot of salted water to a boil. Set up a bowl of ice water and set aside. Line a tray with paper towels.
• Trim the broccoli stems and break the heads into equal-size florets. Add the broccoli to the boiling water and let cook until bright green and tender but still with a slight resistance when pierced with a knife, 3 to 5 minutes. Transfer the broccoli to the ice bath for about 10 seconds just to shock and stop the cooking. Using a spider or a slotted spoon, transfer the broccoli from the ice bath to the paper towel-lined tray. Give the tray a good shake to get any excess water off the broccoli. Set aside.
• Heat the remaining 2 tablespoons butter together with the olive oil in a large cast-iron pan over medium heat. Add the shallots and garlic and cook until softened, 3 to 4 minutes. Season with salt and pepper. Add the broccoli and toss gently with a wooden spoon or tongs to coat. Cook until heated through, 2 to 3 minutes.
• Remove the broccoli from the heat and ladle the warmed blue cheese sauce over the top. Garnish with the minced Fresno and freshly ground black pepper.

BROCCOLI AND BLUE CHEESE SALAD RECIPE | SIP BITE GO

Steps:

• Preheat oven to 400 degrees F. Add bacon to a large rimmed baking sheet lined with parchment paper. Bake bacon for ~10-15 minutes in the oven, until cooked through, to desired level of crispiness. Flip bacon once in the middle of baking if desired. Once done, pat dry with paper towel and chop bacon into bite-sized pieces.
• Bring a large pot of salted water to a boil on the stove over high heat. Add broccoli and boil for 2 minutes. Drain broccoli immediately, and run cold water over broccoli florets to keep them from cooking.
• To a large bowl, add blanched broccoli, diced onion, and diced red pepper. Toss to combine.
• Add blue cheese dressing, salt, and pepper. Mix together to coat broccoli salad ingredients until fully coated with dressing.
• Top salad with sunflower seeds, chives, and blue cheese crumbles.