American
Crisp Broccoli Salad with Bacon and Walnuts
Raw broccoli florets and tender stem pieces stay crisp beneath a tangy cider-mayonnaise dressing with bacon, sharp cheddar, red onion, raisins, and toasted walnuts.
8 servings · 25 minutes prep · 12 minutes cook
Ingredients
Broccoli Salad
- 1 1/2 pounds broccoli crowns, florets cut to 1 inch; stems peeled and diced
- 8 ounces bacon, cut crosswise into 1/2-inch pieces
- 4 ounces sharp cheddar, cut into 1/4-inch cubes
- 1/2 small red onion, finely diced
- 1/2 cup raisins
- 1/2 cup toasted walnut pieces, toasted and cooled; packaged pre-toasted walnuts are acceptable
Cider Dressing
- 3/4 cup mayonnaise
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
Cook the Bacon
- Cook the bacon in a large skillet over medium heat, stirring often, for 10 to 12 minutes, until crisp. Transfer with a slotted spoon to towels and cool completely.
Dress and Rest
- Whisk the mayonnaise, cider vinegar, sugar, Dijon, salt, and pepper until the sugar dissolves.
- Add the thoroughly dry broccoli, cheddar, red onion, raisins, half the bacon, and half the walnuts. Fold until coated, cover, and chill for 1 hour.
Finish
- Stir once, taste for salt and vinegar, then scatter the reserved bacon and walnuts over the top. Keep chilled until serving and refrigerate leftovers within 2 hours. Store covered at 40°F (4°C) or below and use within 3 to 4 days.
