Best Broccoli Salad



A simple and reliable side, this classic broccoli salad is loaded with flavor and texture. Ready in around 30 minutes, it’s the perfect make-ahead dish for summer BBQs or last-minute parties, and makes a great base for a quick lunch or snack.

My recipe plays it straight, with fork-tender broccoli coated in a creamy, tangy apple cider vinegar dressing and tossed with almonds, carrots, red onions, and bacon. And while I think this combination is hard to beat, I encourage you to treat it as a jumping-off point for experimentation. Try adding some shredded cheddar or goat cheese crumbles for cheesiness, or some diced avocado for creaminess. Don’t like almonds? Go with chopped walnuts or sunflower seeds. Need this to be vegetarian? Skip the bacon and leave as is or replace with chopped olives.

How To Make Broccoli Salad

INGREDIENTS

• Broccoli: Broccoli is the foundation of this recipe, so make sure yours is not wilty or yellowing and be sure to cut it into small florets. Oh, and don’t toss the tough central stalk. Peel it, cut it into bite-size pieces, and cook it along with the florets.
• Bacon: Provides smoke, salt, and savor. Truly a must-have to take this salad over the top.
• Cranberries: Dried cranberries have a unique sweet-tart quality that makes them great in salads.
• Almonds: Nutty, crunchy almonds provide textural contrast that keeps you coming back for more. If you feel like going the extra mile, toasting the almonds in a dry skillet until slightly darkened really turbocharges their flavor.
• Mayonnaise: Creamy mayo takes this welter of flavors and textures and ties it all together into something coherent and utterly delicious.
• Apple Cider Vinegar: Transforms the mayo into a dressing by thinning it out and providing some punch. I love the subtle sweetness of apple cider vinegar, but white wine vinegar is a worthy substitute.

STEP-BY-STEP INSTRUCTIONS

First things first: Blanch the broccoli. Do what? “Blanching” is about the simplest cooking technique there is: You plunge food in boiling water to set the color and kick-start cooking, then you plunge it in ice water to fix the color for good and put an abrupt stop to the cooking. It’s fast, it’s easy, and it sets you up for broccoli salad success. One tip: Be sure to salt the water very well; this is your chance to season the broccoli from the inside out. Another: Use a slotted spoon to transfer the broccoli from hot water to cold without a lot of hot water in tow.

The broccoli is finito when it turns bright green, which should take just a minute or two. Immediately, scoop it out and “shock” it in ice water to stop cooking. Let cool, then drain well; really give your sieve or colander a good shake, as excess water will only dilute the dressing.

Toss the broccoli with the rest of the salad ingredients. If you just happen to have some shredded cheddar on hand, don’t hesitate to toss some in too.

The dressing could hardly be simpler—just mayo and vinegar, whisked together. Season with salt and pepper, then taste and season with more of each as needed. The dressing should be highly seasoned but not out-and-out salty. If you want an added kick, try adding in some Dijon mustard. Craving something a little sweeter? Feel free to add a pinch of sugar (or your favorite sugar substitute) to taste.

It’s time for the salad to get dressed! Pour the dressing over and toss to coat.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What happens if you don’t blanch the broccoli: Using raw broccoli is certainly an option, but the broccoli will possess noticeably more bitterness and be tougher to chew. A quick blanch works wonders: It removes the bitterness, deepens the flavor, and brings just enough tenderness to spare your jaw a workout. It’s also great for prepping ahead: Once drained, blanched broccoli will maintain its quality in the fridge for up to 4 days.
• How to cut broccoli for broccoli salad: Cut the crown (the part with the buds) from the central stalk and separate into large florets; you can do the latter bit by hand or with the help of a knife tip. Now trim the stems down to about an inch and cut the florets into bite-size pieces.

What To Serve With Broccoli Salad

Equally at home at barbecues, potlucks, and picnics, broccoli salad loves to party. Given its Southern roots, it’s especially good with smoky grilled ribs, rich homemade mac & cheese, and sweet corn on the cob. 

Storage

If you want to make this ahead, I recommend storing the salad and dressing separately and adding the dressing only when ready to serve (otherwise, things might get a bit soggy). In this way, you can prepare the salad components 3 to 5 days ahead. Store them in airtight containers in the fridge.