battle of the broccoli: sweet or savory?

I bought broccoli and needed to do something with it. Hubby does not like broccoli. But while at the market a woman next to me said she had bought some the week before and it was fabulous. It is locally-ish grown so what more could one ask for? What am I to do? I just saw a blog on broccoli salad with bacon and remembered that I always liked it when it was brought to potlucks by some industrious woman. It is a very tasty salad and when I saw it on I thought I would try to make it myself. I’ve always thought it was too time consuming and difficult but bacon makes everything better so I went for it. I looked to see if this recipe was in any of my standard cookbooks but it is not. It is, however, in all of the self-published, fund-raiser type collections put together by churches, day cares, and the like. I went internet-ting for the origin but found that there are many variations by different home cooks. Fascinating since there are only five basic ingredients!

the five basic ingredients

20160425_214711444_iOSThis is the sweet salad since there is a bit of sugar in the dressing and of course the raisins add a natural sweetness as well. My recipe said I could use mayonnaise and/or yogurt. I used yogurt and found I needed to add an extra splash of vinegar. I used golden raisins and spring onions. The salad I remember from church potlucks used red onion. While chopping up my ingredients I decided to make only half of the dressing called for and only half the amount of raisins and seeds because 1 cup each seemed like overdoing it for the one bunch of broccoli.

20160425_212301437_iOSNow for the savory:

I found this broccoli salad recipe in my Soulard Market cookbook. This one has a vinaigrette type dressing. And I had all those ingredients too. Wow, two broccoli salads in one day. I figured that broccoli is a sturdy vegetable and can keep in a salad over a few days so I could have healthy lunches during the week.

Unlike the sweeter salad, this one does not have the broccoli completely raw. It is steamed for about 5 minutes and then plunged into a bowl of cold water to stop the cooking and to set the color.

Then everything is tossed together with the dressing which is a garlicky Dijon vinaigrette. Looks savory to me!

Which would you choose? For modifications I think a handful of grated carrots could be an appropriate addition to the savory salad. Hubby tried the first one when I told him it had bacon in it. I think that a handful of grated cheddar cheese would be a fabulous addition to that salad. But even with bacon and cheese I do not believe it will make a broccoli lover out of Hubby. He will eat these to be polite and because he loves me!



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