For your next outdoor meal, bring this vibrant broccoli salad that never disappoints. Bright green florets barely blanched, thin slices of smoky bacon turned delightfully crispy, toasted almonds and a homemade cider vinegar mayonnaise—on the table, it’s always the first to go.
Why blanch then shock the broccoli
Overcooked broccoli becomes dull and limp. To preserve the vivid green and a satisfying crunch, I blanch it briefly—about five minutes in salted boiling water—then plunge it immediately into ice water. That cold shock stops the cooking and locks in the color.
The rest comes down to contrasts. The smoked bacon, pan-fried until crisp, brings salty, savory richness while toasted almonds and dried cranberries add crunch and a touch of tartness. The homemade mayonnaise, emulsified with cider vinegar, a little honey and whole-grain mustard, binds everything together without weighing it down.
Ingredients for broccoli and crispy pork salad
Serves 4. 20 minutes preparation, 12 minutes cooking.
For the mayonnaise
- 50 ml cider vinegar
- 1 egg yolk
- 200 ml neutral vegetable oil
- 1 tbsp honey
- 1 tbsp whole-grain mustard
- Salt and freshly ground black pepper
For the salad
- 1 head of broccoli
- 40 g sliced almonds
- 12 thin slices smoked pork belly or bacon
- 40 g dried cranberries
- 40 g grated Parmesan
- 2 spring onions (scallions)
- Salt and freshly ground black pepper
Steps: from mayo to assembly
- Start with the mayonnaise. Whisk the egg yolk with the honey and mustard, season with salt and pepper, then emulsify by drizzling the oil in a thin stream until thickened. Finish with the cider vinegar. Cover the bowl with cling film and chill.
- Separate the broccoli into florets and give them no more than 5 minutes in salted boiling water, then immediately refresh in ice water; drain and pat dry thoroughly.
- Slice the smoked pork into wide strips and fry in a little oil until unmistakably crispy; transfer to paper towel to drain. In the same time, dry-toast the almonds in a hot pan until golden and fragrant.
- Combine the broccoli, toasted almonds, cranberries, Parmesan and mayonnaise in a large bowl, toss gently, sprinkle with thinly sliced spring onions and serve.
Common mistakes to avoid
The main pitfall is the mayonnaise. Because it uses a raw egg yolk, use a very fresh egg, store the mayo in the refrigerator and serve it the same day, especially in warm weather. Another mistake is overcooking the broccoli—beyond five minutes it loses its color and snap. When in doubt, remove it from the water a little early rather than too late.