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Cooking At Home & Shopping => Ingredients, recipes, techniques and other non-restaurant food chatter => Topic started by: Mike GadgetGeek Stock on June 11, 2014, 05:53:24 PM

Title: Broccoli/Cheddar salad Version 3
Post by: Mike GadgetGeek Stock on June 11, 2014, 05:53:24 PM


I have changed this basic recipe over time so that I guess I can call it mine..

It's a great salad to take to a potluck. The flavors blend so nicely.
8 Servings

 6 cups fresh broccoli florets
 1-1/2 cups (6 ounces) shredded cheddar cheese <seenote>
 1/3 cup 1.0mm sliced red onion
 1-1/2 cups Duke's mayonnaise (my substitution on this is jarred "light"
blue cheese dressing.
 3/4 cup turbinado sugar or 1 1/2 Tbl. Agave Nectar
 3 tablespoons red wine vinegar
 12 bacon strips, cooked and crumbled, or pancetta slightly browned (use
some of the grease with the mayonnaise or Blue Cheese dressing)

options, and I dislike options>  a handful of toasted, sliced almonds
a handful of re-hydrated (with wine) raisins or currants.

In a large bowl, combine the broccoli, cheese and onion In a small  bowl,
combine the mayonnaise(or substitute), sweetener and vinegar.
Pour over broccoli mixture
toss to coat
Cover and refrigerate for at least 4 hours Just before serving, stir in the
bacon, and add options if you see fit.

<SeeNote>  Cheddar, I like Milton Creamery Prairie Breeze best but would use
Cabot Cellars at Jasper Hill Clothbound Cheddar..
Sure you can use any cheddar, but a good Tillamook or a Beechers Flagship
Reserve Handmade will take this salad over the top.

update: 
We barely, barely dress this salad, it seems like the less the better.. 


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Title: Re: Broccoli/Cheddar salad Version 3
Post by: jackbrouno on August 16, 2014, 08:05:10 AM
I definitely need to try making this up  :)
Title: Re: Broccoli/Cheddar salad Version 3
Post by: Mike GadgetGeek Stock on August 18, 2014, 12:54:47 PM


The inspiration for this wonderful salad came from Homegrown restaurant down on Memorial Drive..   Try theirs, it is delicious.


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