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1
Preheat the oven to 425 degrees.
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2
If you are cooking the bacon in the oven with the broccoli, now is the time to start it.
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3
You can spread it out on a large baking tray covered in foil and place it in the cold oven as you preheat it.
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4
18-22 minutes later it should be done.
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5
Keep a close eye on the bacon towards the end of the cooking time.
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6
In a large bowl, drizzle olive oil lightly over the broccoli.
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7
Toss with your hands to coat.
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8
Spread out the broccoli in a single layer across a lightly greased or silpat lined baking sheet.
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9
Sprinkle with kosher salt.
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10
Roast in the oven for 10-12 minutes, or until barely beginning to brown on the edges.
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11
The broccoli should be a bright green with a bit of crunch remaining.
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12
Let the broccoli cool completely before combining with the other salad ingredients.
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13
Make the dressing next, it will need to cool before tossing with the rest of the salad.
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14
In a small saucepan over medium heat, whisk eggs, sugar, arrowroot and mustard.
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15
Add the vinegar and water and whisk again.
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16
Cook until slightly thickened, stirring almost constantly.
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17
Remove from the heat and add the mayonnaise.
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18
Cool.
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19
In a large bowl, combine the cooled salad ingredients and then toss with the cooled dressing.
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20
This is delicious immediately, however it is even better after 3 or more hours rest in the refrigerator.
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21
Enjoy!
