There is no mystery about why I like this salad – sweetness, saltiness, crunchiness, chewiness, and even cheese! What’s not to love? The mystery is in how the combination is so much greater than the sum of the parts! My friend Katherine Dunn made if for a welcome picnic while we lived in Germany and I fell in love. Thankfully, she is the type of person who promptly follows through when she promises you a recipe. I imagine she is often asked for them because I happen to have more than one in my own collection. Here are the directions exactly as given – and I actually follow them that way!
Once the bacon is going, get to chopping.
Keep in mind that the broccoli needs to be torn into tiny pieces that actually work with a picnic fork and a flimsy paper plate.
Blot as much grease as possible from the bacon before chopping it. If you’re not a pork person then substitute with turkey bacon, but don’t leave it out altogether. The saltiness is part of the magic.
Mix the dressing and give it a couple of minutes for the sugar to fully dissolve.
Pile all of the “dry” ingredients into a big bowl.
Toss them together.
Pour on the dressing and stir it again.
Move the salad to a pretty bowl. This step is important, especially when you are working with one of Katherine’s recipes. She is one of the most dignified women I have ever met and she wouldn’t dream of bringing an ugly bowl to a picnic.
I decided to use pottery from my favorite shop in France. I may have even purchased it the day Katherine and I went together. This particular bowl wasn’t crafted with broccoli salad in mind, I’m sure, but I liked the way it looked.
Let it chill for a couple of hours.
Enjoy! (And, share.)