Dinner Tonight: Broccoli Salad With Bacon, Chives, And Tomato Recipe

1. 1

   Bring a large pot of salty water to boil. In the meantime, trim the woody end from the broccoli heads and break it up into small florets. Slice them into 1/4-inch thick pieces so they cook quickly and evenly. When the water comes to a boil, blanch the broccoli for 1-2 minutes, until they are starting to get tender but still have bite in the middle. Drain in a colander and spread out on a kitchen towel to steam dry, about 15 minutes.

2. 2

   In the meantime, cook the bacon in a large skillet with a splash of olive oil over medium-low heat until the fat renders into the pan and the bacon is crisp but still slightly chewy.

3. 3

   Drain the fat collected in the bacon pan into a bowl and add the garlic, dijon, and vinegar. Whisk well to combine into an emulsion, then add the olive oil slowly in a stream, whisking constantly. Season to taste with salt and pepper and taste also for acidity, adding more vinegar or oil if needed.

4. 4

   Toss the broccoli with the tomatos, bacon, and dressing. Top with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.