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Found on cooking.nytimes.com
| Title: | Broccoli Salad With Cheddar and Warm Bacon Vinaigrette Recipe |
| Descrition: | Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water |
Broccoli Salad With Cheddar and Warm Bacon Vinaigrette
Meat
Produce
Condiments
Baking & Spices
Oils & Vinegars
Nuts & Seeds
Dairy
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Found on cooking.nytimes.com
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Broccoli Salad With Cheddar and Warm Bacon Vinaigrette Recipe
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water
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