Estate Dinners
Broccoli Salad with Cherries, Almonds and Warm Bourbon-Bacon Dressing
The Strategy:
This broccoli salad is tossed with fresh sweet cherries, crunchy toasted almonds, red onion, and a warm, savory bacon-bourbon dressing. The warm dressing gently softens the crisp broccoli, while the bacon and bourbon add a deep, smoky richness that balances the sweet cherries. It is a fantastic, modern side dish that brings a sophisticated flavor profile to a classic salad.
Ingredients
For the salad
- 1 head broccoli, cut into florets, stems peeled and thinly sliced
- ½ small red onion, peeled and thinly sliced, about ¼ cup
- ¼ pound fresh sweet cherries, pitted, halved, about ½ cup
- ½ cup slivered almonds, toasted
For the dressing
Instructions
Prep the salad elements
- Blanch the broccoli in boiling, salted water until crisp-tender, about 3 to 5 minutes.
- Transfer to ice water to stop the cooking process.
- Drain and place in the fridge to cool.
Make the dressing
- Cook the bacon in a large skillet over medium-high heat until just beginning to crisp, about 3 to 5 minutes. Use a slotted spoon or wire skimmer to transfer to a plate lined with paper towels.
- Pour off most of the bacon drippings.
- Return the skillet to the stove and add the brown sugar.
- Stir to melt and scrape up any brown bits left in the pan.
- Pour in the chicken broth and drop in the rosemary sprig.
- Simmer until the dressing reduces and thickens to a syrupy consistency, about 5 to 7 minutes.
- Turn off the heat and stir in the bourbon and lemon juice.
- Add the butter and swirl in the pan to melt.
- Remove the rosemary sprig.
Assemble and serve
- Place the broccoli and red onion into a serving bowl.
- Pour in the warm dressing.
- Season with salt and pepper.
- Add the cherries and bacon and toss.
- Top with toasted almonds.
The Heart of the Table
This textured, vibrant salad brings a lively energy to the table with its beautiful colors and bold flavors. The warm, smoky aroma of the bourbon-bacon dressing creates an immediate sense of comfort and cozy hospitality, encouraging everyone to enjoy a fresh, modern side.
The Art of the Host
- a pair of professional-grade stainless steel locking kitchen tongs
- a flexible stainless steel slotted turner with a walnut handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a pair of hand-carved olivewood serving tongs with a polished finish
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
Neighborly Grace
- THE PRESENTATION: Serve the salad in a wide glass or ceramic bowl to showcase the bright green broccoli, red onions, and sweet cherries. Scatter the crispy bacon bits and toasted almonds over the top just before serving.
- THE POUR: Pair the smoky bacon and sweet cherries with a light, fruit-forward Pinot Noir or a dry Chenin Blanc served at 50°F. For a non-alcoholic alternative, serve a chilled iced black tea infused with fresh lemon and a touch of honey.
- THE VIBE: Covered Veranda. The cool evening breeze and the rich, smoky aroma of the dressing set a relaxed, comfortable mood for dining.