Je suis dans Quebec, et dans ma cuisine we have few supplies, so my quest to make interesting food continues. We recently had croissants with bacon, eggs and tomatoes, so I needed to use up the leftover bacon. Leftover bacon – who has heard of such a thing? But here it is, in a broccoli salad. I had to toss the salad in a pot because we have no bowls in the dormitory, but it tasted great just the same. Of course I wanted to use up the other ingredients we had, so I made a dressing with yogurt, and topped it with pumpkin seeds. It all seemed to work well together; it’s great when a fridge cleanup tastes this good!
What you need:
a few heads of broccoli, broken into florets
1/4 cup red onion, diced
1 tablespoon mayonnaise
1/3 cup plain yogurt
2 tablespoons white wine vinegar, or to taste
salt and pepper to taste
a few slices of crispy fried bacon, broken into pieces
1/4 to 1/3 cup toasted pumpkin seeds
What you do:
1. Wash and drain the broccoli and break it into florets. Put them into a bowl.
2. To make the dressing, stir the mayonnaise with the yogurt, salt and pepper, then add the vinegar a little at a time, stirring until it is incorporated.
3. Chop the onion and add it to the dressing.
4. Toast the pumpkin seeds in a frying pan, stirring from time to time until they are brown, or begin popping.
5. Mix the dressing into the broccoli, then toss in the bacon and the pumpkin seeds.
Voila, c’est une salade magnifique!