broccoli cheddar salad with bacon
I’ve been thinking a lot about my Grandmother lately. She passed away two years ago this month. Saying she was a really great cook is sort of an understatement. My sister and I were lucky enough to go through her recipe files shortly after she died. Sitting in her giant kitchen, surrounded by cherry red co-ordinating Kitchen-Aid appliances and silicone spatulas, I felt like we were paying culinary homage to her. It was so incredible to see, tucked between the recipes, the notes she had taken for dinner parties and fabulously elegant receptions. Lists of guests and menus. I wanted to know what the heck “Surprise Salad” was. Plus files and files of deliciously gourmet recipes. She had a fondness for Julia Child, Gourmet Magazine, anything creamy and all things cheesy. Without a doubt, she is the reason my mom became such a good cook, and my sister and I have moved on to careers in food.
Gramma Ginger lived in west Texas but came up to Vermont in the summer time. She waited all year to make certain recipes here in Vermont that she wouldn’t make in Texas. For example, she didn’t make Macaroni and Cheese in Texas because she couldn’t buy Vermont Cheddar down in west Texas. So she figured she just wouldn’t bother because she knew it wouldn’t taste as good with a more mild cheese. She knew that Vermont Cheddar, in specific Shelburne Farms Cheddar, was in a league of it’s own when it came to sharp cheesiness, and her Mac and Cheese just wouldn’t be the same. Here I used it in another summertime family favorite, broccoli cheddar salad with bacon. The broccoli is raw and crunchy, the bacon is salty and smoky, and the sharp cheddar is tangy and well, sharp. The combination is one we come back to every summer, and it always makes me think of Gramma Ginger. Happy cooking Gramma!
Ingredients
- 4 slices bacon, cooked and crumbled
- 1 shallot, minced
- 5 cups chopped raw broccoli
- 1 cup finely chopped fennel bulb
- 1 cup shredded sharp cheddar cheese, preferably Vermont cheddar
- 1/3 cup “lite” sour cream
- 1/3 cup low-fat mayonnaise
- 2 tablespoons brown mustard
- 2 teaspoons cider vinegar
- ½ teaspoon salt
- Freshly ground pepper, to taste
Instructions
- Mix bacon, shallot, broccoli, fennel and cheddar in a large bowl. Whisk lite sour cream, mayonnaise, mustard, vinegar, salt and pepper in a a small bowl. Add dressing to broccoli mixture and toss to combine.
Oh doesn’t this sound yummy! I am sure I should try this and I do think we can get some sort of good cheese at WF! ;-D Thanks for this great Summer recipe.
This looks tasty, but it is hardly “healthy” or “seasonal.” Broccoli and fennel are available in grocery stores year round. The fat from the bacon, cheese, sour cream and mayo must be astronomical for a salad, “lite” and “low-fat” monikers notwithstanding.
[quote name=Debbie Moyes]Oh doesn’t this sound yummy! I am sure I should try this and I do think we can get some sort of good cheese at WF! ;-D Thanks for this great Summer recipe.[/quote]Debbie, Thanks for the comment! This is one of our family favorites!
[quote name=soigne]This looks tasty, but it is hardly “healthy” or “seasonal.” Broccoli and fennel are available in grocery stores year round. The fat from the bacon, cheese, sour cream and mayo must be astronomical for a salad, “lite” and “low-fat” monikers notwithstanding.[/quote]You’re right this is not my healthiest recipe to date. One silver lining though is that the serving size keeps the calories in check at 226 per serving. I used broccoli, fennel and shallot from our local farm, so I guess that’s why I consider it seasonal here in Vermont. hope you enjoy.
[quote name=soigne]lThis looks tasty, but it is hardly “healthy” The fat from the bacon, cheese …
As a registered dietitian I endorse this vegetable based recipe. The flavorful cheese and bacon are in such small proportions that they enhance mouth feel satisfaction with only a small impact on the saturated fat content of the recipe. What a nice way to include 3/4 strip of bacon and 0.66 oz cheese per serving.
I love reminiscing about my grandma’s cooking too. After she passed away, I had a roller coaster of emotions episode while sorting through her stuff.I kept all her recipes in my kitchen drawer…This looks like a real winning salad recipe. Your grandma is surely proud of you.
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[quote name=KayTran, MS, RD, CDE][quote name=soigne]lThis looks tasty, but it is hardly “healthy” The fat from the bacon, cheese …
As a registered dietitian I endorse this vegetable based recipe. The flavorful cheese and bacon are in such small proportions that they enhance mouth feel satisfaction with only a small impact on the saturated fat content of the recipe. What a nice way to include 3/4 strip of bacon and 0.66 oz cheese per serving.[/quote]
I have friends on low-carb programs who would consider this an extremely healthy recipe. I’m not, but I agree that if it takes a little extra fat and flavor to get some vegetables into your system, it’s well worth it! “Healthy” is all a matter of perspective, and I don’t think any dish can be considered in a vacuum.
This is actually very similar to my cousins recipe which I have made multiple times. Just delicious and people are usually surprised at the ingredients. VERY popular at parties, reunions, etc.. Try it.