Broccoli Salad With Crispy Shallots Recipe

Name: Broccoli Salad With Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 cups Broccoli Florets; 4 ounces, weight Diced Pancetta; 2 Large Shallots, Peeled And Thinly Sliced And Separated Into Rings; 1/2 teaspoons Cornstarch; 1/4 cups Vegetable Oil; 1/4 teaspoons Salt; 1/2 cups Mayonnaise; 1 Tablespoon Apple Cider Vinegar; 2 Tablespoons Sugar; 1/3 cups Dried Cranberries; Salt And Pepper, to taste

Servings: persons

2 cups Broccoli Florets
4 ounces, weight Diced Pancetta
2 Large Shallots, Peeled And Thinly Sliced And Separated Into Rings
1/2 teaspoons Cornstarch
1/4 cups Vegetable Oil
1/4 teaspoons Salt
1/2 cups Mayonnaise
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Sugar
1/3 cups Dried Cranberries
Salt And Pepper, to taste

1
Prepare a large bowl of ice water and set aside. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 2-3 minutes. Plunge broccoli into ice water to stop the cooking. Drain well and absorb excess liquid with paper towels, then transfer to a large bowl.
2
Heat a skillet and cook pancetta over medium heat just until crisp; drain on paper towels.
3
Add vegetable oil to the same skillet. Toss the shallot rings with the cornstarch to coat lightly. When the oil is hot but not smoking, add the shallots and fry until golden, 2-3 minutes. Drain on paper towels and season with salt.
4
In a small bowl, combine mayonnaise, apple cider vinegar and sugar and whisk until sugar is dissolved. Toss broccoli with dressing and fold in pancetta, dried cranberries and half of shallots. Season with salt and pepper and top with remaining shallots.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Broccoli Florets, 4 ounces, weight Diced Pancetta, 2 Large Shallots, Peeled And Thinly Sliced And Separated Into Rings, 1/2 teaspoons Cornstarch, and more.

Yes, Broccoli Salad With Crispy Shallots falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Salad With Crispy Shallots

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