Name: Sweet and Crunchy Broccoli Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 4 cups chopped broccoli in 1/2-inch pieces (from about 2 heads); 8 ounces pancetta, cut into 1/3-inch dice; 1/2 cup mascarpone; 1/4 cup mayonnaise; 2 tablespoons apple cider vinegar; 1/2 teaspoon kosher salt; 1/2 cup dried cranberries; 1/2 cup walnuts, toasted, chopped; 1/2 cup crumbled aged gorgonzola

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.

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Sweet and Crunchy Broccoli Salad

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