Serious Eats: Recipes

Dinner Tonight: Broccoli Salad with Bacon, Chives, and Tomato

[Photograph: Blake Royer]

After that weekend, we're probably all ready for a break. I could avoid turkey for months without a problem (my last four posts have all involved the bird in one form or another, and I think I might have overdone it). Either way, something as simple and crunchy and filling as a broccoli salad is certainly welcome at my table.

Although this is a bit of a Southern classic, for some reason I went with British chef Jamie Oliver on this one, since a mayonnaise-drenched preparation wasn't what I was after. Still, I couldn't turn down the bacon, which is a natural pairing with broccoli. Oliver takes the hot bacon fat and turns it into a creamy, bright dressing with white wine vinegar. Scattered chives give it all that subtle, sweet onion flavor. What I really liked was the way he cooked the broccoli: Blanched for just more than a minute, it yields its raw texture to a bright, just-barely crunchy state. For some reason, this elevates the dish from side dish to suitable dinner.

Broccoli Salad with Bacon, Chives, and Tomato

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After spending a year in Estonia, he now lives in Chicago.

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