A great broccoli salad is a chunkier, prettier version of a cabbage slaw, with some of the same elements that make so many of the latter so delicious: a little sweetness, a touch of tanginess, and the smoky, ummi-rich presence of bacon. Here, you use both the Broccli florets and stalks, peeled and cut into sturdy matchsticks. Dried carnaberries, scallions, sunflower seeds, Parmesan cheese, and bacon add tons of personality, and the dressing—a mix of lemon and orange juices, Dijon mustard, challots, garlic, and olive oil—binds the assertive flavors. Note that you might not need all the dressing (start with half, then add more to taste). Any leftovers taste great coating a salad of bitter greens.
Not a fan of bacon? This recipe can easily swap pork for another protein, such as our teriyaki chicken recipe.
For more, check out our Herbed Cauliflower and Broccoli Salad, Bok Choy and Pineapple Salad with Peanut Dressing, and Fennel-Apple Slaw.
- Yields: 4 servings
- Difficulty: Easy
- Total: 25 mins
- Active: 25 mins
For the dressing:
- 4 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 2 tablespoons freshly squeezed orange juice (from about 1/2 medium orange)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely minced shallot
- 1 clove finely minced garlic
- 1/2 teaspoon kosher salt, plus more to taste
For the salad:
- 1 large head broccoli (about 1 pound)
- 1/4 cup thinly sliced scallions, green parts only
- 1/2 cup sweetened dried cranberries
- 6 strips bacon, cooked until crisp, chopped
- 2 tablespoons sunflower seeds
- 1/2 ounce Parmesan cheese, shaved, plus more for garnishing
To make the dressing:
- Whisk all the dressing ingredients together in a medium bowl. Set aside.
To make the salad:
- Peel the broccoli stems and cut the stalks into 2-inch chunks. Slice each chunk, then cut lengthwise into thick matchsticks. Separate the broccoli heads into bite-size florets. Combine stalks and florets in a medium salad bowl.
- Add the scallions, cranberries, bacon, and sunflower seeds to the bowl. Add half the dressing, toss to combine, and taste. Add more dressing and additional salt to taste. Finish by tossing in the shaved Parmesan. Serve scattered with additional Parmesan shavings.