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Danish broccoli salad

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Ingredients for 2 servings:

  • 1 head of broccoli
  • 200 ml salad cream (Miracel Whip)
  • 2 tbsp balsamic cream
  • 2 onions, red
  • 150 g sunflower seeds
  • 159 g bacon or lardons
  • Salt, from the mill
  • Pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 15 minutes

Wash the broccoli thoroughly and cut into pieces. Remove the stalks. Finely chop the onions and mix with the mayonnaise and balsamic vinegar. Season generously with coarse salt and pepper. Carefully stir in the sunflower seeds and broccoli pieces. Let it marinate in the refrigerator for at least 2 hours. Shortly before serving, fry the bacon until crispy and scatter it over the salad. Any leftovers can be easily stored in the refrigerator; the broccoli will still be crunchy the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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