Fresh broccoli, sweet golden raisins, toasted pecans and salty, crisp bacon all dressed in a creamy cider vinegar dressing!
The Engineer in my life loves broccoli, but only in raw form, which led me to pull this recipe back up years ago. Recipes for broccoli salad are a staple in regional cookbooks and most families have a favorite. This is the one I use, similar to one my Grandmother made.
I start with the same basic dressing I use for our coleslaw, a creamy cider vinegar concoction, minus the blue cheese. The addition of golden raisins to the salad along with toasted pecans and crisp bits of bacon, provide a great balance of flavors and textures. This salad is fairly quick to assemble and if you’re really pressed for time, use the precut broccoli and skip the bacon…. Well, maybe don’t skip the bacon!
1 cup mayonnaise, we use Duke’s or Hellman’s
¼ cup sugar
2 tablespoons apple cider vinegar
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly cracked black pepper, or to taste
2 large bunches of broccoli, trimmed and cut into florets, or precut equal to about 4 cups
½ cup golden raisins
½ cup toasted pecans
6 slices of bacon, cooked until crispy, then crumbled
In a large bowl combine the mayonnaise, sugar, cider vinegar, kosher salt and pepper, stirring until blended.
Add the broccoli, raisins, pecans and bacon then toss to coat thoroughly. Chill until ready to serve.