I set out to recreate my Mom's brocoli salad, a recipe she got from her Aunt Betty Ann. The end result omitted the Cheddar cheese, used my father-in-law's recipe for coleslaw dressing (plus 1/4 cup buttermilk and 1/4 cup sour cream), added carrots and cabbage. (Oh, and I blanched the broccoli for 20 seconds to perk up the color a bit.)
1-2 heads broccoli, cut into florets, raw or blanched
1/2 cup chopped onion, red onion if you have it
6-8 slices bacon, well-cooked and crumbled
2-3 carrots, grated
1 rib celery, chopped
1 wedge cabbage, chopped
Dressing: Whisk until smooth.
2 Tbsp mayonnaise
2 Tbsp white vinegar
2 Tbsp sugar
1/4 cup buttermilk
1/4 cup sour cream or crème fraîche
1/2 tsp yellow mustard
freshly ground pepper
Mix vegetables. Pour dressing over top and stir until coated. Refrigerate at least two hours. Kiss your fingers and say 'Mwah!'
1-2 heads broccoli, cut into florets, raw or blanched
1/2 cup chopped onion, red onion if you have it
6-8 slices bacon, well-cooked and crumbled
2-3 carrots, grated
1 rib celery, chopped
1 wedge cabbage, chopped
Dressing: Whisk until smooth.
2 Tbsp mayonnaise
2 Tbsp white vinegar
2 Tbsp sugar
1/4 cup buttermilk
1/4 cup sour cream or crème fraîche
1/2 tsp yellow mustard
freshly ground pepper
Mix vegetables. Pour dressing over top and stir until coated. Refrigerate at least two hours. Kiss your fingers and say 'Mwah!'
This comment has been removed by a blog administrator.
ReplyDelete