Complete utilization of ingredients is the name of the game with this salad. We’re using the entire broccoli–florets to stem, plus bacon and all its glorious drippings. More often than not, Southern broccoli salad consists of a mayonnaise base. I’ve swapped the mayo for a quasi dressing made out of bacon drippings and, as hard as it may be to believe, this broccoli salad is quite light and refreshing. It’s definitely a recipe for those that love the sweet & salty combo.
- 1 lb broccoli
- 3/4 c slivered or chopped almonds
- 1/2 c raisins
- 6 slices bacon
- 1/2 c rendered bacon fat (drippings) or olive oil
- 1/4 c red wine or apple cider vinegar
Set your oven to 375ºF. Place the bacon slices on a baking sheet and bake until they’re brown and crispy, about 25 minutes.
While the bacon is cooking, get out a large bowl. For the broccoli, use your hands to remove the leaves on the base of the broccoli. With a knife, trim off the tough outside of the broccoli stem, so you’re left with the tender, pale green center. It shouldn’t be more than a couple millimeters thick–so don’t hack! Chop up the stem into tiny, bite-size pieces and do the same with the florets. Complete broccoli utilization–woohoo!
Add the broccoli to the bowl, along with the vinegar, almonds, raisins and salt & pepper.
Once the bacon is done, remove from the oven and let it cool. Once cooled, chop or use your hands to crumble up the bacon and add it to the bowl. Pour 1/2 c of the rendered fat (drippings) from the bacon directly into the bowl.
Toss everything to combine. Serve immediately, or wait until it’s cold. It’s good either way.