Broccoli Bacon Salad Recipe

Broccoli Doesn't Have To Be Boring

I'm trying to expand my salad repertoire and this was a really good place to start. Broccoli is Hub's favorite veggie, and he really only likes it steamed. 

You can only imagine how often we have steamed broccoli in this house. I was beginning to hate it. But tossed with tomato and fresh chives, and then doused with olive oil, dijon, and white wine vinegar and dressed up with salty bacon?

Oh, talk to me, baby.

So since my guys won't eat pork (including ham or bacon), I used turkey bacon. You don't need as much as called for in the recipe, because the slices are bigger. I'd just eyeball it if I were you. Otherwise, I followed everything to the letter.


2 large heads of broccoli
8 pieces of bacon, fried up and crumbled
3 tomatoes, seeded and finely sliced
bunch of chives (with flowers if you can get them), chopped (keep the flowers aside)


2 tsp dijon mustard
6 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
salt and pepper
1/2 clove of garlic, peeled and finely grated

  Cut up your broccoli into little florets. Don't waste the stalk, either! Cut off that woody end piece, then cut it in half lengthwise and slice it.

  Put on a pot of water to boil because you need to blanch* the broccoli.

* Blanch: To cook in boiling water briefly and then drain, run broccoli under COLD water immediately to stop the cooking process. You want the broccoli to still be crunchy.

  Blanch your broccoli for 30-60 seconds so it's still crunchy.

  Lay some paper towel out on a cookie sheet and spread the drained broccoli on it to dry. Jamie had stated that this was a really important step, and he was right! I even changed the paper towel after a few minutes when the original sheets got pretty wet.

  In a small bowl, whisk the dressing ingredients together. Set aside.

  Toss the dried broccoli, tomato, and chives together. Douse with the dressing and toss. Add your bacon bits. 

Serves 6

Adapted from Jamie Oliver

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom