I’m sure most of you have had some version of this salad before. My family has been serving this at our gatherings for literally as long as I can remember. When I was planning the menu for Andrew’s second birthday party earlier this month, I wanted dishes that I could make ahead of time so I wouldn’t be crazy-busy the morning of the party. This salad fit the bill perfectly; it’s the kind of thing that needs a day for all the flavors to soak in.
Our guests loved this. My dad is a strong supporter of the broccoli salad he buys from the salad bar at his favorite supermarket, but even he said that this was the best version he’s ever had. It’s got a sharp bite from the onions, a tangy sweetness from the dressing, and an irresistible saltiness from the bacon.
- 2 heads fresh broccoli (not frozen)
- 1/2 cup red onion, chopped
- 1/2 pound bacon
- 1 1/2 cups grated cheddar cheese (Don’t buy the pre-grated stuff for this; buy a block and grate it yourself. The texture is much better.)
- 2 1/2 tablespoons vinegar
- 1 cup mayonnaise
- 1/3 cup sugar
- Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.
- Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.
- In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).