Fresh broccoli and grape tomato salad with a tangy vinaigrette.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.57 · €1.14/serving
- 4 slices thick-cut bacon, cut into lardonsEst. price €1.20–€2.50
- 1 head broccoli (about 1 pound)Est. price €1.50–€2.80
- 1/2 pint grape tomatoes, halvedEst. price €1.00–€2.00
- 1/2 red onion, very thinly slicedEst. price €0.20–€0.50
- Coarse saltEst. price €0.01–€0.03
- freshly ground black pepperEst. price €0.01–€0.03
- 2 tablespoons sherry vinegarEst. price €0.15–€0.30
- 1 clove garlic, very finely choppedEst. price €0.10–€0.25
- 1/4 cup extra-virgin olive oilEst. price €0.40–€0.80
Steps
- 1Place paper towels on two plates to line them. Get a large bowl and fill it with ice and water to create an ice-water bath.
- 2Heat a skillet over medium heat, then cook the bacon until it turns crispy and golden brown, stirring occasionally for about 5 to 7 minutes. Once done, use a slotted spoon to move the bacon to a plate lined with paper towels to remove excess grease. Keep aside for later use.
Cultural note
While the exact origin of this salad is unclear, it reflects a popular trend in modern cuisine towards lighter, vegetable-based dishes with bold flavors. The use of bacon in salads has become a common practice in Western cooking to add richness and savory notes.
Seasonal note
Broccoli and tomatoes are typically in season during the summer and fall months, making this salad ideal for warmer weather when these ingredients are at their freshest.
Health note
This salad is packed with nutrients such as vitamins A, C, and K from the broccoli and tomatoes. It is a good source of fiber and protein, but be mindful of the high fat and sodium content from the bacon and vinaigrette.
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