My Broccoli Salad with Bacon, Roast Chicken and a Punchy Dressing
For many, January must bring the usual self proclaimed promises of dieting and exercising. I am one of those people. Every year as I roll of the train armed with my post Christmas and New Year gut I make promises to eat healthy and be fit…every year I break this promise. Much like a season for my beloved Middlesbrough FC, my diet starts of very promisingly with carefully prepared salads, soups and steamed vegetables, only for it all to end with a disappointing mid-table finish as I start to reach for the Gregg’s sausage rolls, After Eights and Jaffa Cakes.
So far 2011, has been a good year for the diet. I have already managed to lose ½ stone and maintain a fairly healthy diet plan. My secret has been variety and I don’t mean spicing up breakfast with a different cereal from the Kellogg’s cereals mini multi pack, even though frosties mixed with coco-pops and honey nut loops bloody rocks! I have been mixing up breakfast with various mueslis, yoghurts and fruits; smaller portions at lunch and the same at supper but with more greens.
Tonight I cooked a broccoli salad from Jamie’s America cookbook; it’s in the bit where he goes to stay with the cowboys. I just added some rotisserie chicken meat (no skin) to give it a bit more substance. The dressing was unbelievable, so simple yet very subtle and pronounced in taste. The salad was delicious, crunchy and refreshing; the perfect incentive to remain on the diet.
Serves 3 or 6 as a side
You will need:
1 Large head of broccoli
8 Rashers of smoked streaky bacon (fried to a crisp and finely chopped) (set the cooked bacon fat aside)
the meat from ½ a rotisserie chicken, stripped and roughly chopped
3 tomatoes (deseeded and finely sliced)
a small bunch of chives (finely chopped)
1 clove of garlic (finely chopped)
2 tsps Dijon mustard
5 tbsps Virgin olive oil
1 tbsps of the cooked bacon fat
2 tbsps White wine vinegar
Sea salt and freshly ground black pepper
- Fry off the bacon and set aside, finely chop it once it is cooled
- Put all the dressing ingredients into something like a clean old jam jar, give it a good shake and set aside
- Using your hands or a small knife cut or tear all the broccoli florets of their stalks into smaller ones. Cut off and throw away the thick dry bits of the base then finely slice and chop up the remaining stalks. Make sure they look nice and well presented.
- Bring to the boil a large pot of salted water.
- Once boiling, blanche the broccoli for 60 seconds, drain and spread out on a clean tea towel to dry
- Whilst this is drying; finely chop your chives and tomatoes
- Once the broccoli is dry, mix all the salad ingredients in a big bowl, taste your salad dressing (add some more salt, pepper or vinegar if needed), pour on top of salad, mix a bit more and serve!
- Goes nice with a brewsky or a smooth white wine.