By Sue Lau | Palatable Pastime
Welcome back to the final day of #FarmersMarketWeek!
Today I am sharing a marinated broccoli salad with Swiss cheese, bacon, fruit and nuts. I always love having a fresh vegetable salad in the fridge ready for lunch and dinner.
This particular salad has its origins in cole slaw, with the natural shift in cruciferous vegetables from cabbage over to broccoli. And from there, it morphs over time until it becomes one of these many similar broccoli salad recipes with nuts or seeds, raisins and the like.
This one is pretty basic. There was another one I am trying to recall how it went – Dorothy B. my coworker, used to make it in a restaurant I used to work. It had red dressing, similar to Catalina or Russian, but that wasn’t it (I have tested this out). It was probably some weird version of tomato dressing, but as the years pass, my memory of it grows ever more faint. Between that and the cheese ambrosia salad my coworker Mary used to make, the details elude me. They are my pet projects for when I have extra time and having the recipe work isn’t vital to have for dinner (I have 86’d a few of my attempts). But I digress.
This recipe isn’t really one that taxes the brain, and just has a few details that are moderately unique, like the pepitas and cheese. I like cheese in broccoli salads (I have a broccoli mac and cheese salad somewhere around here) and I was going to use sunflower seeds but they seemed to have been devoured, and that package of pepitas I was going to use in a loaf of bread was still sitting there.
You know, sometimes you have to improvise.
I suppose I should say something really witty about farm markets. Actually I haven’t been there in a couple of weeks since I was getting sick of corn and cantaloupe and my tomatoes were doing alright here at home. There does come a time when one becomes sick and tired of the season’s bounty. I know I look forward to apples and the produce of autumn. Soon. Very very soon. This hot weather can take a hike too. That’s as far as my smart-arsed wit goes today.
I long to hike in the deep woods like a hobbit, with golden leaves falling all around me. And of course, eat mushrooms. That’s an autumn veggie too. But I think the temps need to drop about 10-20 to be comfortable out there. Don’t you think? I could recite elfish poetry and that would be very witty. Very witty indeed. Or at least a few lines of Keats?
Allow 2-3 hours chill time
- 12 ounces broccoli florets
- 6 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons Stevia in the Raw or granulated sugar
- 1/2 cup chopped red onion
- 1/4 cup reduced sugar craisins (dried cranberries)
- 1/4 cup roasted pepitas (green pumpkin seeds)
- 3 ounces Swiss cheese, finely cubed
- Blanch broccoli florets in boiling salted water one minute, then drain and rinse under very cold water and drain again.
- Stir together the mayonnaise, vinegar and stevia/sugar (your choice).
- Chop broccoli and mix with the dressing along with remaining ingredients.
- Chill several hours before serving.
From the kitchen of palatableastime.com
Friday #FarmersMarketWeek Recipes
- Bourbon Roasted Cherry Ice Cream by The Redhead Baker
- Broccoli Salad by Palatable Pastime
- Brown Butter-Braised Salmon by Culinary Adventures with Camilla
- Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
- Homemade Mint Ginger Lemonad by Everyday Eileen
- Green Beans with Bacon by Simple and Savory
- Grilled Eggplant Parmesan Stacks by Jolene’s Recipe Journal
- Lemon Sorbet by Family Around the Table
- Old Bay Corn by Cookaholic Wife
- Panzanella Salad by Caroline’s Cooking
- Peach Rose Sangria by Books n’ Cooks
- Roasted Peach Lemonade by Kate’s Recipe Box
- Satay Beef Noodle Bowl by A Kitchen Hoor’s Adventures
- Strawberry Olive Oil Cake by The Baking Fairy
- Summer Corn Salad by Cooking With Carlee
- Summer Veggie and Shrimp Quesadilla by The Freshman Cook
- Watermelon Basil Feta Salad by House of Nash Eats