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Easy Broccoli Salad with Bacon and Dried Cranberries
Happy Memorial Day Everyone!
Every year it’s been a tradition of mine to throw a gala type barbeque where I would have upwards of 30 people in my moderately sized yard. We would enjoy the fruits of my labor slaving for 12 hours on a slow smoked pork butt and a chipotle braised beef brisket, but not this year! After having my son time has become but a myth to me. So these days I try to find the best simple but full flavored recipes that can spare me some time. This recipe is really easy and delicious with the smokiness from the bacon to the sweetness from the cranberries and the slight acidity from the balsamic vinegar. Also, even though this recipe has mayonnaise it keeps pretty well for about an hour without refrigeration. I hope you enjoy!
Broccoli Salad with Bacon and Dried Cranberries
2 heads of Broccoli (florets only)
4 slices of Bacon
1 tablespoon Shallot diced
3/4 cup Mayonnaise
2 tablespoons Balsamic Vinegar
1 tablespoon grated Pecorino Romano Cheese
1/2 cup Dried Cranberries
salt and pepper
In a large bowl cut off the florets of the two broccoli heads, then add cranberries and diced shallot. In a pan fry up the bacon until crispy about 3 minutes on each side on medium heat. Take the bacon out of the pan and cut into strips, add the bacon and bacon drippings to the bowl. In a small bowl mix the mayonnaise and balsamic vinegar, add mix to the bowl and toss. Then add the grated Pecorino Romano cheese, about 1/2 teaspoon kosher salt and fresh cracked pepper toss and taste.