Broccoli Salad w/Warm Bacon Vinaigrette, Sunflower Seeds, and Dried Cherries

Name: Broccoli Salad w/Warm Bacon Vinaigrette, Sunflower Seeds, and Dried Cherries
Ingredients: 2 crowns (2 lbs | 8 cups | 910 g) broccoli, shaved thinly or cut into florets, stalks peeled and cut into half-moons; 2 crowns (2 lbs | 8 cups | 910 g) broccoli, shaved thinly or cut into florets, stalks peeled and cut into half-moons; ½ tsp (3 g) freshly ground black pepper; 2 Tbsp (30 ml) olive oil; ¼ cup (60 ml) apple cider vinegar; ½ tsp (3 g) salt; One 4-oz (115-g) shallot or small red onion, cut into thin slices; One 4-oz (115-g) shallot or small red onion, cut into thin slices; ½ lb (230 g) bacon, cut into ¼-in (6-mm) strips; ½ cup (70 g) sunflower seeds, toasted; 1 cup (140 g) dried cherries, either sweet or sour; 1 cup (140 g) dried cherries, either sweet or sour; 1 cup (140 g) dried cherries, either sweet or sour

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This is a version of a classic Midwestern summer buffet salad with a warm bacon dressing in place of the mayo. It can be made in advance but always serve room temperature or the bacon fat will congeal a bit. If you prefer mayo or don’t eat bacon, substitute mayonnaise or vinaigrette for the bacon fat and extra olive oil.

Ingredients

½ lb (230 g) bacon, cut into ¼-in (6-mm) strips
One 4-oz

Gluten-free
Summer

Method

Place the bacon in a cold frying pan and then cook over medium heat, until the bacon is crispy, rendering the bacon fat.

In a bowl, combine the shallot, vinegar, salt, and pepper and let sit for 5 to 10 minutes. Strain the bacon fat into the shallot-vinegar mixture, reserving the crispy pieces. Add the olive oil to the mixture and whisk to combine.

Toss t