I’ve gone back-and-forth about mayonnaise throughout my life.
Me at age 12: Chicken salad is a diet food and and good for you, so mayonnaise must be good for you.
Me at age 15: Fat is bad so mayonnaise is bad. (I was wrong about this one.)
Me at age 18: I’ll just be vegan and eat egg-free mayo. That’ll cure all the things. (Nothing cures all the things.)
Me at age 24: I live in China and can’t find real mayo anywhere. (Sad AND true.)
Me currently: I want real mayo and lots of it. Hold the sugar and cheap oils, please and thank you.
I remember traveling to South Africa in 2011 and seeing something on a restaurant menu called “Chicken Mayonnaise” and I thought to myself “At least they’re being honest!” because it was literally the same thing as our chicken salad here in the U.S.
Y’all KNOW homemade or high-quality mayonnaise is my JAM. I love that I can use it with my protein, like eggs or chicken, and have 2/3 of the Whole30 meal template knocked out. Likewise with veggies! Broccoli salad is one that packs a ton of micronutrients and gives you a gorgeous green vegetable on you plate AND your fat for the template. It’s a winner.
I love serving this broccoli salad as the cold dish amongst lots of hot-off-the-grill sausages and veggies. It keeps me from having yet another leafy green salad on the plate. Also, I’m much more likely to see Beau eat this than anything with spinach leaves. I just have to cut it up really small for him and add some extra cranberries 😉
About the Recipe
My main criticism of traditional broccoli salad has always been the raw broccoli- I find that I have to chew forever. Is this just me? When testing this recipe, I tried to alleviate in two ways: cooking in the oven and chopping really small. Like so…
I put it in the oven with the bacon for convenience sake. It’s a pretty simple split- 7 minutes with both, then remove the broccoli, then seven more minutes for the bacon. Don’t forget to put them in the oven while it’s still cold! This is how I cook my bacon 99% of the time.
Also remember that if you’re trying to make this recipe during your Whole30, you’ll need to be checking ingredients on bacon and dried cranberries. Sugar is likely to sneak into both of these. You can sub with raisins if you need to!
This recipe has summer written all over it, y’all! I’m excited to share it and more like it.
- 3 large crowns of broccoli
- 3/4 cup mayo
- 8 strips of bacon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 2 tsp red wine vinegar
- 3/4 cup dried cranberries- check for compliance
Chop broccoli from crowns into small pieces (about the size of a nickel) Toss broccoli in 1 tbsp olive oil, sprinkle with salt, place on baking sheet, and set aside.
Place bacon on additional baking sheet. Place both sheets (bacon and broccoli )in a cold oven and set to 400 degrees. Set a timer for 7 minutes.
Make mayo, if using homemade, while bacon and broccoli bake.
After 7 minute timer alarms, remove broccoli from oven and set an additional 7 minute timer. Place broccoli in large bowl after it cools for 2-3 minutes.
Combine salt, pepper, and garlic powder in a small bowl.
When timer goes off, remove bacon from oven and place on paper towels. Once the bacon cools, chop it into small bits and set aside.
Place broccoli, mayo, bacon, cranberries, red wine vinegar, and spices into a large bowl and fold all ingredients together until the mayonnaise coats the broccoli and the bacon and cranberries are distributed.
May enjoy immediately, but best served cold.
Keep in refrigerator for 3-4 days.