I’m going to call this broccoli salad “Rescue Me From My Brazier Kitchen, Khione.” Khione is the Greek god of snow and winter. Well, one can dream, right? It’s late-June, it’s 28-degrees Celsius, my kitchen window faces due southeast, and it’s 35-degrees under the shade of my cooker’s extractor fan. And what I’d like to know is who put that thermometer in my kitchen! I don’t need it; I know what hot feels like!
So when lunchtime rolled around today, the thought of stepping into that overheated brazier was not inviting, but I needed something to eat — something cold and quick and easy and nutritious. I raided the fridge, and then dashed outside to make myself lunch under the shade of an oak tree. Perfect. And so is this salad: cold, crunchy, full of goodness, colourful, and delicious flavour.
- 1 head broccoli
- Shredded lettuce
- 6 slices cooked bacon, crumbled
- ½ cup chopped red onion
- ½ cup dried cherries, cranberries or raisins, optional
- ½ cup sharp Cheddar, cut into very small chunks
- ½ cup low-fat garlic mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar (optional)
- 1 cup halved cherry tomatoes
- Salt and freshly ground black pepper
Cut the head of the broccoli into small flowerets and the tender stems into bite-size slivers. Place in a large bowl. Add the shredded lettuce, crumbled bacon, onion, dried fruit, and cheese. In a small bowl, combine the garlic mayonnaise, mustard, optional sugar, and mix. Then add the lemon juice, stirring well until smooth. If you can’t find garlic mayo, use regular mayo and grate one garlic clove into it – stir well until it’s smooth. Add to broccoli mixture to the salad dressing, toss gently, and then stir through the halved tomatoes. Serve very cold.