This Classic Creamy Broccoli Salad with Bacon and Cheddar is a vibrant, flavorful, and wonderfully satisfying side dish that’s perfect for potlucks, barbecues, family gatherings, or just a delightful addition to any meal. It reimagines raw broccoli florets, transforming them from a simple vegetable into a surprisingly addictive salad. The key to its appeal lies in the harmonious blend of textures and tastes: crisp, fresh broccoli florets provide a healthy crunch, while savory, smoky crumbled bacon adds an irresistible salty counterpoint. Sharp cheddar cheese brings a delightful tang and creamy richness, and finely diced red onion introduces a subtle bite and vibrant color. All these delicious components are tossed together in a lusciously creamy, subtly sweet, and tangy dressing, often enhanced with a touch of apple cider vinegar and sugar, which perfectly coats every piece and brings the entire dish together.
What makes this broccoli salad so popular is its delightful balance – it’s fresh and light, yet incredibly hearty and flavorful. It’s a fantastic way to enjoy raw broccoli, offering a different experience from steamed or roasted versions. The salad is not only incredibly delicious but also remarkably easy to prepare, making it a go-to recipe for when you need a crowd-pleasing side dish that requires minimal cooking. The flavors meld and deepen as it chills, making it an excellent make-ahead option, a true boon for busy hosts or meal preppers. The vibrant green of the broccoli, the deep red of the bacon and onion, and the cheerful yellow of the cheddar make it visually appealing on any serving platter. It’s a versatile dish that pairs well with grilled meats, sandwiches, or as part of a larger buffet. This recipe promises a satisfying crunch, a burst of savory goodness, and a creamy finish that will have everyone asking for the recipe.
Ingredients:
For the Salad:
- 6-7 cups fresh broccoli florets (from about 2 large heads of broccoli), cut into small, bite-sized pieces
- 1 cup cooked, crumbled bacon (about 8-10 slices of raw bacon)
- 1/2 cup finely diced red onion
- 1 cup shredded sharp cheddar cheese (or a cheddar-Monterey Jack blend)
- Optional additions:
- 1/2 cup dried cranberries or golden raisins (for a touch of sweetness and chewiness)
- 1/2 cup sunflower seeds or chopped pecans (for extra crunch)
For the Creamy Dressing:
- 1 cup mayonnaise (full-fat recommended for best texture and flavor)
- 1/4 cup granulated sugar (adjust to taste, for desired sweetness)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions:
- Prepare the Broccoli: Wash the broccoli heads thoroughly. Cut the florets into small, bite-sized pieces. It’s important to make them small enough to be easily eaten in a spoonful, usually about 1/2 to 3/4 inch. Discard the thick stalks or save them for another use. Place the prepared broccoli florets in a large mixing bowl.
- Cook and Crumble Bacon: Cook the bacon until it is crispy. You can do this in a skillet over medium heat, in the oven (spread on a baking sheet at 400°F / 200°C for 15-20 minutes), or even in the microwave. Once cooked, transfer the crispy bacon to a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces. Add the crumbled bacon to the bowl with the broccoli.
- Dice Red Onion and Shred Cheese: Finely dice the red onion. The smaller the dice, the more evenly distributed the flavor will be without being overpowering. Add the diced red onion to the bowl. Shred the sharp cheddar cheese (or use pre-shredded). Add the shredded cheese to the bowl.
- Prepare Optional Additions (if using): If you’re incorporating dried cranberries/raisins or sunflower seeds/pecans, add them to the bowl with the broccoli mixture now.
- Make the Creamy Dressing: In a separate medium bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk vigorously until the dressing is smooth and well combined. Taste the dressing and adjust the sweetness or tanginess to your preference. If you like it sweeter, add a little more sugar; if you like it tangier, add a bit more apple cider vinegar.
- Combine Salad Ingredients and Dressing: Pour the prepared creamy dressing over the broccoli mixture in the large bowl. Using a large spoon or spatula, gently toss all the ingredients until the broccoli, bacon, onion, cheese, and any optional additions are evenly coated with the dressing. Ensure every floret is well covered.
- Chill the Salad (Crucial for Flavor Development): Cover the bowl tightly with plastic wrap. Refrigerate the broccoli salad for at least 1-2 hours before serving. Chilling allows the flavors to meld and deepen, and the broccoli softens slightly from the dressing, achieving the best texture and taste. For optimal flavor, it’s even better if chilled for 4 hours or overnight.
- Serve: Before serving, give the salad a good stir as some dressing may have settled at the bottom. Serve chilled as a refreshing side dish.
Tips for Success and Variations:
- Broccoli Preparation: For a slightly softer texture without cooking, you can blanch the broccoli florets in boiling water for 1 minute, then immediately plunge them into an ice bath to stop the cooking and preserve their vibrant color, before draining well and using. However, most classic recipes use raw broccoli for maximum crunch.
- Sweetness Control: The amount of sugar in the dressing can be adjusted significantly. Some prefer a sweeter salad, while others like it more savory. Taste and adjust.
- Bacon: For convenience, you can buy pre-cooked bacon pieces, but cooking fresh bacon and crumbling it often yields a better flavor.
- Make Ahead: This salad is an excellent make-ahead dish. It tastes even better the next day after the flavors have had time to fully develop. It can be stored in an airtight container in the refrigerator for up to 3-4 days.
Enjoy this delightful and satisfying Classic Creamy Broccoli Salad!