Phils Broccoli Salad Recipes

BROCCOLI SALAD

Steps:

• Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
• Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

BROCCOLI SALAD

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

BROCCOLI SALAD

Steps:

• Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
• Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
• After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
• Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
• When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

BEST BROCCOLI SALAD EVER!

Steps:

• Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
• Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
• Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

BROCCOLI SALAD I

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
• Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
• Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

EASY BROCCOLI SALAD

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.