Broccoli, Grape, and Bacon Salad

 

I'm not a broccoli fan. YES - I know it is great for you healthwise, but I've just never loved it. Ironically though, I LOVE this broccoli salad. My mom started making this when I was a teenager, and I still love it. My daughter had 5, yes five helpings of this the other night. She just couldn't get enough. I do have to brag that while a local restaraunt in our area that makes this salad, mine is SO much better, and this is such an awesome salad. The raw broccoli has a fantastic crunch while the grapes and sauce add a sweet tang contrasting beautifully with the crisp bacon and onion.

As many of my recipes, I learned how to make this at my mother's elbow. As such, the quantities are approximations (use more or less depending on how many servings you need). I continue to adjust until I'm satisfied with the taste. Sunflower seeds, apple chunks, pineapple chunks, a pinch of kosher or sea salt, and freshly ground pepper could also be added to this salad for variation.

1 to 2 heads broccoli (washed) (florets make this much quicker)
6 slices bacon, cooked and crumbled
1 to 2 cups seedless grapes, washed and halved
1/2 c. chopped red onion
1/2 c. mayonnaise
1/2 c. red wine vinegar
1-2 t. ground ginger
1/2 t. ground nutmeg
1-3 t. sugar (to taste)

Using cutting board, cut broccoli into bite-size pieces.
Combine broccoli, halved grapes, onion, and crumbled bacon pieces in large bowl.

In a separate bowl, mix mayonnaise, ginger, nutmeg, and 1 t. sugar. Slowly add vinegar, mixing until it reaches a buttermilk like consistency. Taste and adjust seasonings. If it still tastes like mayo, continue to add more vinegar and small amounts of sugar until it becomes tangy and slightly sweet.

Mix into broccoli mixture and toss to coat. Serve immediately.


Time saving tip: Using broccoli florets and pre-cooked bacon (available at Costco) considerably cuts down on the prep time.

Perfect Potato Salad

While potato salads seems to be required for a barbecue, not every potato salad is created equally. I finally realized that the trick to great salad lies in the pickle juice in the sauce. While I never realized as a kid cooking for a whole mess of people that it would eventually come in handy, here's the recipe I learned in the kitchen from my mother.

5-6 large potatoes, peeled and cut into approx. 1" cubes (red work the best)
2-3 stalks of celery, coarsely chopped
1/2 a medium sized onion, chopped (red adds nice color and flavor)
1/2 c. chopped dill pickles
4 hard boiled eggs, peeled and chopped - medium
1 t. dried dill weed

Sauce
1 c. mayonnaise
1/2 c. yellow mustard
1 T. sugar
1/4 c. dill pickle juice
1/8 t. ginger
1/2-1 t. salt

Optional - paprika, parsley, crumbled bacon

Place chopped potatoes into a large pot of salted boiling water. Allow to cook between 15-20 minutes until tender, but not mushy. Drain, and allow to cool to room temperature or chill.
Once cooled, in a large mixing bowl add potatoes, celery, onion, pickles, dill, and eggs.
In a separate bowl combine mayonnaise and mustard. Mix well. Slowly add pickle juice, continue mixing adding sugar, ginger, and salt to taste. Be careful to adjust the amount of pickle juice so that the mixture doesn't become too liquefied, but remains slightly viscous.
Pour mayonnaise mixture over the potato mixture and lightly toss to coat.

Garnish with fresh parsley, paprika and crumbled cooked bacon if desired.