"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Broccoli Salad, by Karen Olynger, is from Generations of Good Stuff,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag of broccoli floretís or 3-4 bunches of broccoli cut up in bite size pieces 8 slices of bacon cooked and crumbled (or use real bacon bits) 2/3 cups of raisins 1/4-1/2 purple onion, finely chopped (optional) 1/2 cup roasted and salted sunflower seeds. Dressing: 1 cup of mayonnaise 1/3 cup sugar 2 Tbsp red wine vinegar (or apple cider vinegar)
Combine broccoli, raisins and onion in a large bowl. In a separate bowl mix mayo, sugar and vinegar. Pour dressing over salad and toss. Refrigerate several hours before serving, if possible, stirring occasionally.
I like to add the bacon and sunflower seeds shortly before serving to keep them crisp.
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