Dougs Famous Broccoli Salad Recipes
BROCCOLI SALAD WITH GARLIC AND SESAME
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams
BROCCOLI SALAD
It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.
Provided by Hetty McKinnon
Categories lunch, weeknight, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
- Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
- After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
- Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
- When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.
BROCCOLI SALAD FOR A CROWD
Super easy salad for a crowd that's pretty and just a bit different. Great right away but gets better the longer it gets to marinate.
Provided by Sharon Dyson-Demers
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Mix mayonnaise, sugar, vinegar, and hot sauce together in a bowl.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble.
- Combine crumbled bacon, broccoli, trail mix, and red onion together in a large serving bowl. Add dressing and toss thoroughly.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 20.8 g, Cholesterol 19.8 mg, Fat 28.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 6.1 g, Sodium 323.5 mg, Sugar 9.4 g
DOUG'S FAMOUS BROCCOLI SALAD
This one's a potluck pleaser! One bite and you'll be going back for more! This broccoli salad combines a satisfying crunch with delicious flavor. Bacon bits may be substituted for the bacon, or even bac'n bits if you want to make it vegetarian.
Provided by BB2011
Categories Vegetable
Time 20m
Yield 1 big bowl, 12 serving(s)
Number Of Ingredients 8
Steps:
- Wash and cut broccoli into small pieces. If heavy stems are used, peel stem and cut inner part into small pieces.
- Combine mayonnaise, vinegar, and sugar, and mix well, then add to broccoli.
- Mix in bacon.
- Add peanuts last.
Nutrition Facts : Calories 332, Fat 22.5, SaturatedFat 4.8, Cholesterol 17.9, Sodium 446.7, Carbohydrate 28, Fiber 4.2, Sugar 14.8, Protein 8.9
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