Try this instead of your usual summer slaw. The broccoli is eaten raw, and as long as it’s broken into really small pieces it makes a lovely crunchy base for this salad.
3 rashers smoked streaky bacon, cut into 5mm thick strips
150g broccoli florets
2 tbsp dried cranberries
1 tbsp finely diced red onion
2 tbsp toasted sunflower seeds
2 tbsp mayonnaise
2 tbsp Greek yogurt
1 tsp lemon juice
1⁄2 tsp hot horseradish
- Put the bacon in a small frying pan over a medium-low heat and fry for about
5 minutes until golden. Lift out with a slotted spoon and set aside to drain on a paper towel.
- You want really little pieces of broccoli for the slaw – about the size of the tip of your little finger. So chop the broccoli into smallish florets, then break those into small pieces with your hands; you’ll end up not using a lot of the stem so keep this for juicing or a soup. Alternatively, pulse the broccoli in a food processor, until broken down into small pieces (leave the stem in if using a food processor).
- Tip the broccoli into a large mixing bowl and add the cranberries, onion, sunflower seeds and bacon.
- Mix the mayonnaise, yogurt, lemon juice and horseradish in a bowl. Season with salt and pepper and stir half of this through the broccoli. You’ll probably want to add a little more dressing, though it depends on how ‘wet’ you like your slaw.
Now buy the book
Our recipes are from California: Living & Eating by Eleanor Maidment, published by Hardie Grant, price £22. To order a copy for £18.70 until 22 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.