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Leslie Mayeux’s Crunchy Broccoli Salad
Gay Mayeux made this salad for her daughter Leslie because it was the only way she could get her to eat vegetables. When Leslie went to college, she made the recipe her own. “It’s her recipe now,” Gay says, “and she’s still eating her vegetables.” This recipe is included in the Bellaire Cookbook and History of Our Community. Read about it here.
Serves 6-8
10 cups broccoli florets
3⁄4 cup mayonnaise
4 tablespoons apple cider vinegar
1 ½ tablespoons sugar
Kosher salt and black pepper to taste
3⁄4 cups dried cranberries
1 ½ cups chopped walnuts
6 slices of crispy bacon
4 tablespoons minced red onion
Steam the broccoli for 2 minutes, then shock it in an ice bath to stop the cooking. This keeps the broccoli crunchy but still tender. Drain and lay the steamed broccoli out on paper towels for any remaining water to drain off while you’re getting the rest of the salad together. Whisk together the mayonnaise, vinegar, sugar, and salt and pepper to taste.
Cook the bacon in the oven until crisp, and drain it on paper towels. Crumble it. Assemble the salad by tossing the broccoli, dried cranberries, walnuts, bacon, and red onion. Add dressing and toss again. Add salt and pepper to taste.
Chill for at least 30 minutes to allow the flavors to meld. The salad will stay fresh in a sealed dish for up to 6 days in the refrigerator.
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