Broccoli and Pancetta Salad
I don't think that I have ever had a raw broccoli salad before this. I knew I wanted something sweet with a little bite to complement a chimichurri skirt steak I got from Whole Foods last night. This is the perfect side for a meal that already speaks for itself. Broccoli is one of those vegetables that are so readily available year round, making it also the victim of back-of-the-fridge-rot. Put yours to use tonight and let me know what you think!
Ingredients:
½ pound of fresh broccoli florets, each piece chopped in half
¼ cup fresh pancetta
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
3 cloves of garlic, minced or diced
¼ teaspoon flaky sea salt
Directions:
In a shallow frying pan on high, cook the pancetta in a splash of olive oil until dark and crispy. About 10 minutes. Add it to a medium sized salad bowl with your broccoli.
In a small bowl or measuring cup combine the olive oil, vinegar, mustard, honey, garlic and salt. Whisk until the mixture is well blended. The honey might make the mixture a bit thick initially, but when the texture becomes uniform, stop mixing.
Pour the dressing over the broccoli and pancetta and mix with your hands to make sure all of the broccoli is coated in the dressing.
Let the salad marinate for at least 30 minutes before serving.
Served this salad with a medium rare chimichurri skirt steak. So good!
