Here is an alternative to the mayonnaise rendition of broccoli salad. This one comes from Jamie Deen, Paula’s son. When I first made this my husband and I thought it was too dry so I now double the dressing. I found this salad to be better the day you prepare it. Also, make sure to cut the broccoli into bite size florets. Enjoy!
4 slices of cooked bacon, crumbled
Kosher salt
1-lb broccoli crowns, cut into
florets (3 crowns)
1 quart grape or cherry tomatoes
1/2 C. roughly chopped roasted almonds
1/2 C. Crasins
1/2 C. edamame
2 tsp. Dijon mustard
2 tsp. red wine vinegar
1/4 C extra-virgin olive oil
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to boil. Add the broccoli florets and boil until bright green, 1 to 2 minutes. Add to a large bowl of ice water to stop the cooking, or add to a colander in the sink and run with cold water. Drain well and place in a large bowl.
Add the tomatoes, almonds, Crasins, and edamame to the bowl with the broccoli and toss.
Whisk together the mustard, vinegar and olive oil. Add the bacon and the dressing to the salad and toss.
