Sweet and Crunchy Broccoli Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 39
- Saturated Fat
- 13
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 12
- Cholesterol
- 58
- Sodium
- 525
- Total: 30 min
- Active: 30 min
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.