Broccoli salad with creamy poppy seed dressing
Laura in the Kitchen · ♥ 2.4K likes · 108K views · 5 min video
Read about broccoli in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup mayo
- 1 tbsp Dijon mustard
- 2 tsp granulated garlic
- 2 tsp granulated onion
- 1½ tbsp poppy seeds
- 12 oz broccoli
- ½ cup dried cranberries
- 5 strips cooked crumble bacon
- ½ whole red onion
- ¼ cup salted toasted sesame seed
- 2 tbsp olive oil
- salt
In a blender, combine mayo, Dijon mustard, a couple tablespoons of olive oil, granulated garlic and onion, sugar, a good pinch of salt and apple cider vinegar; blend until creamy and emulsified.
Taste; stir in the poppy seeds by hand rather than in the blender.
Poppy seeds and adjusting sweetness
- ¼ cup sugar
- ½ cup apple cider vinegar
For a sweeter dressing, raise the sugar from a quarter cup to a half cup and lower the vinegar from a half cup to a quarter cup.
Chill the dressing about half an hour (or alongside the salad).
Add dried cranberries, crumbled cooked bacon, red onion and salted toasted sesame seeds.
Cranberries, bacon, red onion and sesame
Pour over about half to three-quarters of the dressing, keeping the rest in the fridge; refrigerate at least a couple of hours.
Dressing and chilling