3 July, 2019
This recipe is a staple at any family gathering on my mom’s side. It’s been passed down through the generations (not really), and it’s a crowd favorite (yes really). I had a post-concert picnic that I attended for my choir, and this was my dish to pass. In case anyone wanted the recipe and so I could find it again without having to bug my mom, it’s going up on Apartment Eats for easy access and future reference.
2 Broccoli crowns
2 cups Sharp cheddar, cut into small cubes
1 large Yellow onion, finely minced
1 pound Bacon
1 cup Mayonnaise
2 tbsp Sugar
1/2 cup Apple cider vinegar
Pepper, to taste
Wash the broccoli crowns and cut the florets into bite-sized pieces. Dice the stem up into roughly 1/4-inch bits and throw them into a large mixing bowl with the florets. Add in the cubed cheese and finely-minced onion. Cook the bacon (not until crispy, otherwise it’ll fall apart), and cut it into small pieces (no bigger than half an inch). Toss everything together and set aside.
In a small bowl, whisk together the mayo, sugar, vinegar, and pepper until smooth. Pour over the salad and toss until everything is evenly coated. Cover and store in the fridge. We always seem to enjoy this salad more when it’s made about a day in advance, but it’s still delicious when enjoyed fresh.