I offered to switch off the TV, but he has bouts of chivalry over odd things. Christina Applegate with no memory turns out to be one of them. Good thing then, that I made us broccoli salad tonight. I am sure his immune system appreciated the help from the brassica goodness.
While it is a lovely bonus, being healthy is not enough for a salad to make it onto my dinner rotation. Especially not if it has broccoli. Luckily for my man’s immune system, I have a friend who knows how to make nearly anything palatable. And while her tricks usually include lashings of butter, big globs of mayonnaise or generous amounts of cheese, the one she uses for broccoli is more friendly on the arteries. It has a modest helping of bacon bits and some raisins and makes broccoli taste seriously good. Okay, so it also has lots of mayonnaise, but you can replace most of that with yogurt without comprising the taste.
Tonight, I combined my friend’s tricks with a SmittenKitchen idea of using tangy dressing with onions on raw broccoli. And the mix worked, if I do say so myself. You get salty, you get sweet, you get tangy and you get crunchy, all while munching through an impressive dose of vitamins and minerals.
Bring on the seven degrees. On my man, that is.
500 gr broccoli, florets and stem
100 gr bacon bits
handful of plump raisins
1/3 cup mild yogurt
1 tbsp mayonnaise
1 tbsp onion, finely chopped
Wash the broccoli and peel the stem. Slice the broccoli as finely as you can (using a knife, a mandoline or food processor).
Fry the bacon bits until they are mostly crispy, but with a soft bite.
Combine the yogurt with the mayonnaise and the onion. Season with salt and pepper to taste (keep in mind the saltiness of the bacon).
Put the broccoli in a bowl with the fried bacon bits, the raisins and the dressing. Toss gently until thoroughly combined.