easy broccoli salad with bacon
This rustic broccolini salad has everything it needs: broccolini, bacon, and bread! It is simple, rustic, and boasting with flavor from the generous use of homemade macerated shallot vinaigrette. This salad shares the concept of panzanella bread salad, the use of an abundant quantity of vinaigrette gets absorbed into the bread, making for a soft and moist experience rather than dry, crunchy croutons. The ratio of bread to salad is also generous, making every bite a satisfying experience. Overall, this broccolini salad is a fun and flavorful dish that’s sure to please. Give it a try – you won’t be disappointed!
If you’re searching for broccolini recipes, you have found the very best place to be. Throughout my experimenting with how to get my veggies in – in a way that I can overly enjoy – I have found this winning combination of flavors that suit broccolini amazingly. One of the best ways to serve broccolini is by turning it into a bread salad, with bacon. It’s the most delicious option, in my opinion. If you don’t want to serve this as a salad before a meal or as the meal itself, this can also function as an option for broccolini side dishes.
Read on to learn how to cook the most delicious rustic broccolini salad and for more broccolini meal ideas.
Ingredients:
- Broccolini
- Bacon
- Bread
- Olive oil
- Garlic
- Macerated shallot vinaigrette
- Garnish: pansies and violets
Macerated shallot vinaigrette:
- 1 large shallot
- 4 tablespoons seasoned rice vinegar
- 1/2 cup olive oil
- Salt and cracked black pepper
Ingredient notes:
Broccolini- I purchased my broccolini in bundles from the grocery store. I used 5 bundles. Wash and dry the broccolini before use. Cook the broccolini at a higher temperature to encourage some charring or browning on the end fringe, while the broccolini doesn’t get overcooked and too soft. How you can tell the degree of cooking by observing the color, you want the broccolini to remain bright and vibrant green in color.
Bacon- I bought a nice butcher-made, thick-cut bacon for this recipe and highly recommend getting nice quality meat, as it is a big player in the flavor profile.
Bread- Buy a nice quality fresh bread such as a rustic loaf of sourdough, Italian, or French bread. You will tear it up into big bite-size pieces and toast it with some garlicky olive oil.
Vinaigrette- The seasoned rice vinegar used, is pre-seasoned with sugar and salt.
Instructions for roasted broccolini salad:
- Make the macerated shallot vinaigrette: finely chop the shallot, and add it to a mason jar. Cover the shallot with 4 tablespoons of seasoned rice vinegar, and allow it to sit for at least 20 minutes, or a couple of hours. Add 1/2 cup of olive oil, a pinch of salt, and pepper to taste. Stir.
- Cook the bacon and then place it on a plate covered in paper towels to absorb excess grease. When the bacon has cooled, chop into large 1-2 inch pieces.
- Preheat oven to 375° F. Cut the broccolini into 2-inch pieces and set aside on a baking sheet. Crush or mince 2 cloves of garlic into 4 tablespoons of olive oil and season with salt and pepper. Take a basting brush and lightly cover the broccolini in the seasoned garlic oil. Toss to make sure everything is coated. Bake for 7-10 minutes. The broccolini should still be a bright vibrant green color. However, a little charring on the ends is encouraged.
- Tear your bread into big bite-size pieces and toss with the rest of the garlic oil. Toast the bread in a skillet until the sides are golden brown.
- Pour the vinaigrette over the ingredients and toss. This is served as a warm broccolini salad.
- Garnish with fresh flowers.
The concept for this salad – a take on a traditional bread salad called panzanella. The proportion of bread is large in quantity compared to the typical use of croutons sprinkled on top. Another key concept for this bread salad is that there is a heavy-handed use of a sauce or vinaigrette which is designed to be soaked up by the bread causing a soft, moist, and flavor packed bite.
This original broccoli salad recipe was designed to hit all the right flavors- salty bacon, acid from the vinaigrette, subtle garlic, and shallots. The combination of textures and flavors is balanced, contrasting, and perfect. The amount of toasted bread used and how it is saturated in vinaigrette emulates the classic Italian bread salad. So you could say, this is a rustic Maine broccolini version of panzanella bread salad.
New England cuisine is known for its focus on fresh and locally sourced ingredients. The farm-to-table movement is also prevalent in New England, with many restaurants and home cooks alike emphasizing the use of locally grown and sourced ingredients to create delicious and healthy dishes.
Other ideas for broccoli salads:
- Broccolini salad with roasted garlic dressing
- White bean and broccolini salad
- Broccolini said with bacon and raisins
- Broccoli salad with bacon and cranberries
- Asparagus and broccolini salad
- Broccolini quinoa salad
- Broccolini feta salad
- Broccolini and bean salad
- Broccolini slaw or raw broccolini salad
Alternatively cooked broccolini salad:
- Grilled broccolini salad
- Charred broccolini salad
Broccolini, also known as baby broccoli, is a hybrid vegetable that is a cross between broccoli and Chinese kale (gai-lan). It was developed in Japan in the early 1990s and has since become popular in many countries around the world.
Broccolini has a long, thin stem that is topped with small, floret-like buds. The stem and buds are both edible and have a mild, slightly sweet flavor that is similar to asparagus. The buds are typically dark green and tightly packed together, while the stem is lighter in color and more tender.
Broccolini is a good source of vitamins C and K, as well as fiber and potassium. It can be cooked in a variety of ways, including steaming, roasting, sautéing, and grilling. It can also be eaten raw in salads or as a snack.
broccolini benefits
- Rich in vitamins and minerals: Broccolini is an excellent source of vitamins A, C, and K, as well as folate, potassium, and iron.
- May support digestion: Broccolini is a good source of fiber, which is important for digestive health and can help promote regular bowel movements.
- May support bone health: Broccolini is a good source of calcium, which is essential for building and maintaining strong bones.
- May support heart health: Broccolini contains antioxidants and anti-inflammatory compounds that may help protect against heart disease and improve overall cardiovascular health.
- May have anticancer properties: Broccolini contains sulfur-containing compounds called glucosinolates, which may have anti-cancer properties and may help reduce the risk of certain types of cancer.
Overall, broccolini is a healthy and delicious addition to any diet, and its potential health benefits make it a great choice for those looking to boost their nutrient intake and support their overall health.
I’m excited to share my favorite rustic salads with you. I’d love to hear about your favorite rustic salad preparations, so please leave a comment below. If you try out my recipe and make any changes or additions, feel free to share those as well! You can also find more of my food journey on Pinterest at Molé in the Wall, where I share my favorite recipes.
If you enjoyed this warm broccolini salad recipe, I think you’ll also love my other breakfast recipes, such as my melon and prosciutto salad, grilled portobello salad or healthy taco salad.
I hope you give this recipe a try and enjoy it as much as my family and I do. I have a feeling it will become a staple in your household too! Don’t forget to rate and share the recipe if you love it.
Rustic Broccolini Salad
Ingredients
- Broccolini
- Bacon
- Bread
- Olive oil
- Garlic
- Macerated shallot vinaigrette
- Garnish: pansies and violets
- Macerated shallot vinaigrette: 1 large shallot, 4 tablespoons seasoned rice vinegar, 1/2 cup olive oil, Salt and cracked black pepper
Instructions
- Make the macerated shallow vinaigrette: finely chop the shallot, and add it to a mason jar. Cover the shallot with 4 tablespoons of seasoned rice vinegar, and allow it to sit for at least 20 minutes or a couple of hours. Add 1/2 cup of olive oil, a pinch of salt, and pepper to taste. Stir.
- Cook the bacon and then place it on a plate covered in paper towels to absorb excess grease. When the bacon has cooled, chop into large 1-2 inch pieces.
- Preheat oven to 375° F. Cut the broccolini into 2-inch pieces and set aside on a baking sheet. Crush or mince 2 cloves of garlic into 4 tablespoons of olive oil and season with salt and pepper. Take a basting brush and lightly cover the broccolini in the seasoned garlic oil. Toss to make sure everything is coated. Bake for 7-10 minutes. The broccolini should still be a bright vibrant green color. However, a little charring on the ends is encouraged.
- Tear your bread into big bite-size pieces and toss with the rest of the garlic oil. Toast the bread in a skillet until the sides are golden brown.
- Pour the vinaigrette over the ingredients and toss. This is served as a warm broccolini salad.
- Garnish with fresh flowers.
Notes
Please note that the information provided on this site, including blog postings and any linked material, is intended for general informational purposes only. It should not be relied upon as a substitute for professional health or medical advice, diagnosis, prevention, or treatment of any health condition. We strongly recommend that you consult with a licensed healthcare practitioner before making any changes to your medications, treatment, or care, or beginning any diet, exercise, or supplementation program.
