Broccoli Salad

Note 

The recipe makes a generous amount of dressing, so you may not need to use all of it.

Ingredients

1 teaspoon salt

5 to 6 cups fresh broccoli florets (about 1 pound of florets)

1/2 cup toasted slivered almonds

1/2 cup cooked, crumbled bacon

1/4 cup red onion, chopped

1 cup frozen peas, thawed (or fresh peas if you can get them)

For the dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

1/4 cup honey

Method 

Blanch the broccoli:

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli.

One minute will turn the broccoli bright green and leave it still pretty crunchy. Two minutes will cook the broccoli through, but it will still be firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy.

Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well (pat dry on a clean tea towel or put in a salad spinner to remove excess moisture).

Make the dressing:

Whisk together mayonnaise, cider vinegar and honey.

Toss salad ingredients with dressing:

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well. (Note you may not need all of the dressing.)

Chill thoroughly before serving.

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