Retro Recipes - Cold Broccoli Salads
The Lead Ingredient Somehow this Holiday has brought out many food memories and requests for recipe of yesteryear. This cold Broccoli Salad has been a favorite over the years and is especially a great side when the winter vegetable...
Somehow this Holiday has brought out many food memories and requests for recipe of yesteryear. This cold Broccoli Salad has been a favorite over the years and is especially a great side when the winter vegetable is in season. My Aunt once proclaimed a cold salad as a true hostess gift for the Holidays as it required no oven real-estate. I grew up with a single oven at home and remember the time-sheet next to the stove with the schedule for the oven space. I am graced to have a double oven now and often wonder how this heated was orchestrated with such ease years ago.
There are a number of Broccoli Salads, but these two have been the favorites. The original recipe was traced back to Nathalie Dupree and her student Elizabeth Burris. The second was noted as a kid-friendly way to eat your broccoli. With the trifecta of bacon, eggs and cheese, how could anyone not love this dish?
Elizabeth Burris’s Broccoli Salad
– As shared by Natalie Dupree in her Cookbook, Natalie Dupree Cooks for Family and Friends
- 1 ½ pound of broccoli ( 1 large bunch)
- ½ red onion, chopped
- 1 cup sunflower seeds
- ½ cup raisins
- 1 cup sliced mushrooms
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- ¼ cup sugar ( optional ) ( I tend to use only 1/8 cup of sugar)
- ½ pound bacon, cooked crisp and crumbled
- Clean and cut broccoli into small pieces, using all of the broccoli except the large end chunks.
- Mix together the broccoli, onion, sunflower seeds, raisins and mushrooms.
- Make the dressing by combining the mayonnaise, vinegar and sugar.
- Twenty minutes before serving, toss the salad with the bacon and dressing.
- Any left-overs will keep in the refrigerator, but it is best served fresh. (There is never any Broccoli Salad left over here to “put up” if you will…)
I love the mushrooms and sunflower seeds in this version.
Another serving idea, Alex Reethof, an Atlanta Personal Chef, has lighted up his version of a Waldorf Salad using fruit vinegar and oil over the mayonnaise. He opts for Red Raspberry Vinegar and this is an unexpected flavor complement. I expect this could work well in this dish too! ( 3 tablespoons of fruit flavored vinegar, raspberry, pomegranate, or red wine vinegar combined with 3 tablespoons of olive oil)
Southern Style Broccoli Salad
- 2 bunches of broccoli, florettes only
- 2/3 cup red onion diced
- 1 pound bacon, cooked and crumbled ( reserving 3 tablespoons of the grease for the dressing)
- 8 – 12 ounces sharp cheddar cheese, grated
- 5 – 6 eggs, hard boiled and diced
- 2 cups of mayonnaise
- ¾ cup sugar
- 4 tablespoons red wine vinegar
- 3 tablespoons of reserved bacon fat
- Clean the broccoli.
- Add in the onions, eggs, bacon, and cheese.
- Dress the broccoli salad with the dressing and chill for at least 2 hours
- Again, if any of this salad is left over, store in the refrigerator. This salad does not hold well, but it is always one of the first dishes to disappear!
What is your favorite Retro Recipe?