Crispy Broccoli Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 447, total fat 39 G., saturated fats 13 G., proteins 12 G., carbohydrates 15 G., fiber 3 G., cholesterol 58 mg, sodium 525 mg, sugar 9 G.
Calories 447, total fat 39 G., saturated fats 13 G., proteins 12 G., carbohydrates 15 G., fiber 3 G., cholesterol 58 mg, sodium 525 mg, sugar 9 G.
This salad is made with blanched broccoli, fried pancetta, walnuts, and dried cranberries in a creamy mascarpone-mayonnaise dressing. It's important not to overcook the broccoli to keep it juicy, crisp, and bright green. The fat rendered from frying the pancetta is also used in the dressing for a wonderful flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups broccoli, cut into 1-cm pieces (about 2 heads)
- 200 g pancetta, cut into 0.8 cm cubes.
- 0.5 tbsp. mascarpone
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 0.5 tsp coarse salt
- 0.5 cups dried cranberries
- 0.5 cups walnuts, toasted and chopped
- 0.5 cup crumbled aged gorgonzola
We recommend
Recipes with similar ingredients: broccoli cabbage, pancetta, Gorgonzola cheese, walnuts, dried cranberries, apple cider vinegar
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Place a bowl of ice water nearby. Add the broccoli to the pan and blanch for 1-2 minutes, until bright green and crisp-tender. Using a slotted spoon, transfer the broccoli to the ice water to cool. Drain thoroughly.
- Place the pancetta in a medium skillet over medium heat. Cook, stirring frequently, until crisp, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
- Meanwhile, in a large bowl, combine the mascarpone, mayonnaise, apple cider vinegar, and salt with a rubber spatula. Add the broccoli, pancetta, remaining fat, cranberries, walnuts, and Gorgonzola. Mix well, distributing all ingredients evenly.
Categories:
Similar recipes
