Recipe courtesy of Giada De Laurentiis
Sweet and Crunchy Broccoli Salad
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 58 mg
- Sodium
- 525 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 12 g
- Cholesterol
- 58 mg
- Sodium
- 525 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
- Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
- Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.
