If the broccoli & apple don’t get you, I’m guessing the bacon will.
I feel fortunate to cook for people who aren’t picky eaters, as it seems that many other people are. When I talk with friends and colleagues, discussing last night’s dinner, I’ve had many say, “My family/husband/kids wouldn’t eat that.”
I’m not an eccentric cook. I don’t work with exotic ingredients. I may have a heavier hand with vegetables, but even those are fairly mainstream choices. So, I know when I mentioned that I was making a broccoli and apple salad it would get some raised eyebrows outside my home. Broccoli? And apples? Together? Oh my.
Of course, if you read the title of the recipe, you see that there is a third ingredient- bacon. I’m confident that my family would have eaten just broccoli and apple salad. It’s crisp and fresh with a tasty dressing. However, even to me, the idea of some crumbled bacon made it more intriguing. It would add extra crunch and salt.
To ensure that the bacon retained its crunch factor, I added it as a topping right before serving. No reason to let the bacon sit in the dressing and become semi-soggy. Well, unless you like soggy bacon. (How is that possible?)
For some, I’d assume a more aggressive amount of bacon may be needed. (See above) Eat some broccoli and apple, get a slice or two of bacon. Of course, that defeats the purpose of having salad but to each their own. While I didn’t serve the salad above, this version is for those of you who need a little convincing that you could eat this salad.
For those of you who appreciate Broccoli Apple Bacon salad for what it is, here’s the recipe for your next side salad.
- 4-½ cups broccoli florets
- 2 stalks celery
- 1 Granny Smith apple
- ¾ cup Greek yogurt
- 2 Tb. lemon juice
- 2 tsp. sugar
- 4 strips bacon, diced
- Bring a large pot of salted water to a boil.
- Add broccoli and boil for 3 minutes.
- Drain in a colender, rinsing with cold water to stop cooking; drain well.
- Chop celery into ½-inch pieces.
- Core apple, and chop into ½-inch cubes with skin on.
- Cut broccoli into bite-sized pieces.
- Combine broccoli, celery, and apple in a large bowl.
- In a small bowl whisk together yogurt, lemon juice, and sugar.
- Pour dressing on salad, and toss well.
- Refrigerate for 2 hours.
- Just before serving, top salad with diced bacon pieces.