This broccoli salad recipe is from one of my oldest and dearest friends, Kelly Santoro. I’m not a big fan of raw broccoli but Kelly insisted it was delicious, and she was right! The broccoli soaks up the creamy dressing — softening a bit but remaining crisp — and marries beautifully with bits of salty bacon, tangy cheddar cheese and crunchy almonds.
Begin by making the dressing. It’s a simple, Southern-style mix of mayonnaise, honey and cider vinegar.
Next, chop the broccoli into bite-sized florets and toss with the cheddar cheese, red onions and dressing. This can be done several hours ahead of time (in fact, all the better to allow the broccoli to soak up the flavor).
1 large or 2 small heads of broccoli
1 teaspoon salt
12 slices bacon (about half a package)
½ cup red onion chopped or sliced thin (your choice)
½ cup shredded sharp cheddar cheese
¼ cup sour cream or crème fraiche (your choice)
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