Brocoli Salade avec Bacon


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!

Avocado Yogurt Dressing

Served on salmon this simple dressing was delicious.  It would also be great as a veggie dip.   I found the recipe in Mark Bittman’s How to Cook Everything.  I only made half of this recipe for a salmon dinner because Bittman said it doesn’t keep well . . . and he was right.  It tastes fine the next day, but it turns a little brownish, so it’s probably a good idea to make a half recipe unless you’ve got a big crowd to eat it up for you.

What you need:

1 large ripe avocado

1/4 cup freshly squeezed lemon juice

1/4 cup freshly squeezed orange juice

1 teaspoon lemon zest

2 teaspoons minced shallot or sweet onion

1/2 cup plain yogurt

salt and pepper to taste

What you do:

1.  Scoop the avocado flesh along with the lemon and orange juices into a food processor or blender.  Puree.

2.  Add the remaining ingredients and puree again, tasting to see if you need to correct the seasonings.

Broccoli Salad with Yogurt Dressing

Broccoli is packed with Vitamins C, K & A, as well as folic acid, fibre and a whole bunch of other nutrients.  So the challenge is to find new ways to serve it up, and preferably raw, as that’s the best way to keep all the valuable nutrients intact, or so they say.  I’ve adapted this recipe from one I found on  I prefer to add the nuts and dried cherries on top – the nuts stay crisper, and the fruit looks prettier.  If you’re serving it all right away and plan to have no leftovers, you can get away with tossing it all together.

This one can be whipped up in no time at all!

What you need:

1 head broccoli, broken into small pieces

2 tablespoons finely diced red onion

1 tablespoon mayonnaise

3 tablespoons plain yogurt (I don’t use low-fat yogurt ever!)

juice of 1/2 lemon

a few dashes of hot sauce

1-2 teaspoons honey

salt and pepper to taste

1/4 cup toasted slivered almonds

1/4 cup dried cherries, cut in half (or raisins or cranberries)

What you do:

1.  Toast the almonds – I do this is a dry frying pan on my stove top.  I just heat it to medium-low, then give it a stir every once in a while, keeping an eye on it do it doesn’t burn.

2.  Combine mayonnaise, yogurt, lemon juice, hot sauce, honey, salt and pepper.

3.  Put the broccoli and onions in a bowl and toss them with the dressing.

4.  Top with dried cherries and almonds just before serving.