Creamy Broccoli Salad With Bacon

 

Ingredients

For the Pickled Raisins:

• 1 cup (240 ml) apple cider vinegar

• 1/2 cup (120 ml) water

• 1/4 cup granulated sugar (1 3/4 ounces; 50 g)

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 1 1/2 teaspoons yellow mustard seeds, optional

• 1 cup raisins (6 ounces; 170 g) or dried cranberries

• For the Dressing:

  • 1/2 cup (120 ml) crème fraîche or sour cream

  • 1/2 cup (120 ml) mayonnaise

  • 1/2 cup granulated sugar (3 1/2 ounces; 100 g)

  • 1/4 cup (60 ml) apple cider vinegar

  • 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

  • For the Salad:

  • 1 pound (450 g) fresh broccoli, stems cut into 1/4 to 1/2-inch pieces and florets cut into 1/2-inch pieces (about 5 cups)

  • 9 slices thick-cut bacon, cooked until crispy and coarsely chopped (about 1 1/4 cups), see notes

  • 2 Gala apples (about 10 ounces; 283 g), cored and chopped (about 2 cups)

  • 4 ounces (113 g) smoked cheddar cheese, shredded (about 1 cup)

  • 1/2 cup roasted, salted sunflower seeds (about 3 ounces; 80 g) 

  • 1/2 cup sliced almonds, toasted (about 2 ounces; 60 g)

  • Directions

    1. For the Pickled Raisins: In a small saucepan, combine vinegar, water, sugar, salt, and mustard seeds, if using, and bring to a boil over medium-high heat. Cook, whisking occasionally, until sugar is dissolved, about 1 minute. Remove from heat.

    2. In a medium bowl, combine raisins and hot vinegar mixture. Allow raisins to cool to room temperature, uncovered, about 30 minutes. Transfer raisins to airtight container and refrigerate for at least 1 hour or up to 1 month.

    3. For the Dressing: While raisins cool, in a small bowl, whisk together crème fraîche or sour cream, mayonnaise, sugar, vinegar, and salt; set aside.

    4. For the Salad: In a large bowl, combine broccoli, bacon, apples, cheese, sunflower seeds, and almonds. Add reserved dressing and toss to coat evenly. Cover and refrigerate until chilled, at least 1 hour or up to 24 hours.

    5. When ready to serve, drain raisins with a fine-mesh strainer, and toss with broccoli salad until well incorporated. Serve.

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