broccolini & bacon salad
Raw vegetable salad are wonderful for lunches because they stay fresh and crunchy for a few days in the fridge. Sometimes they are even more delicious after having some time to ‘marinate’ in the dressing. The secret to success here is having a full flavoured punchy dressing.
2-3 sliced bacon, chopped
1 tablespoon dijon mustard
1 tablespoon rice or white wine vinegar
1 small bunch broccolini
1. Fry bacon in a little oil on a medium high heat or until crispy. Alternatively cook between layers of paper towel in the microwave.
2. Combine mustard, vinegar and 1 tablespoon extra virgin olive oil in a small bowl or lunchbox.
3. Slice broccolini into bite sized pieces and toss in the dressing. Top with crispy bacon.
do ahead potential?
Wonderful – will keep crunchy for 3-4 days in the fridge, although the bacon will lose its crunch. If you prefer crispy bacon, wrap in cling wrap to keep separate and add just before serving.
variations for fun
different veg – try regular broccoli, asparagus, baby bok choy, shaved cabbage or cauliflower.
vegetarian – replace bacon with chopped hard boiled eggs or shavings of hard cheese such as parmesan or cheddar.
vegan – replace bacon with a handful or roasted nuts – almonds or brazils are great.
warm salad - serve with hot bacon.
chicken – replace bacon with shredded cooked chicken.
pescetarian – replace bacon with finely sliced smoked salmon.
problem solving guide
too sharp – add a little oil to the dressing.
difficult to eat – make sure you chop the broccolini quite finely so it’s easy to chew.
bland – try a little more mustard or season with salt & pepper.
A great lunchbox salad to eat with a fork. Also lovely for dinners as a side dish for roast or BBQ meat or chicken.