Bacon, raisins and mayonnaise make broccoli taste so much better! Your kids will love you for it!
Even though my kids will eat steamed broccoli plain, with no added frills, sometimes its fun to dress it up a bit. Ava takes after me, and really loves her mayonnaise. She also really loves raisins. And well… who doesn’t love bacon? I ripped this recipe off from Whole Foods. Well not really. I didn’t plagiarize. I never saw a recipe. But as I often do when I find a dish I really love at a restaurant or other eating establishment, I see if I can’t recreate it home. Its cheaper this way, its perfectly suited to my palate, and I don’t have to worry about cross-contamination. 🙂 Actually, this is a well-known recipe and the original version calls for raw broccoli and raw onion, both of which cause my tummy distress. So I slightly cook both before putting them in the salad. If you can handle raw broccoli and raw onion, go for it!
1 head of broccoli, trimmed and cut into bite-size pieces
1/2 cup of bacon (about 6 rashers)
1/2 cup red onion, diced
1/2 cup of pecans or cashews
1/2 cup of raisins
1/2 cup of mayonnaise
dash of olive oil
salt and pepper to taste
Steam the broccoli until bright green and just tender, about 5 minutes. Run under cold water to stop the cooking.
Cook the bacon over medium heat until crisp, flipping the bacon pieces over several times during the cooking process. Meanwhile toast the nuts over medium heat for about 5 minutes. If you want to candy the nuts, you can add a little sugar and oil to the pan, but its not wholly necessary. I don’t recommend buying candied nuts pre-packaged, as they often contain gluten as a binding agent.
When the bacon is done, remove it from the pan and drain on a paper towel lined plate. Saute the red onion in medium-high heat in as much or a little of the bacon fat that you feel comfortable using, until it just softens. Let all ingredients cool.
Crumble the bacon. Toss the bacon, broccoli, pecans, raisins, onions and mayonnaise in a bowl. Season with salt and pepper.