Broccoli florets tossed in a sweet and spicy dressing, and topped with homemade croutons.
Directions for: Broccoli Salad with Baked Croutons
Ingredients
Salad2 large heads broccoli (preferably organic)
6 slices prosciutto or turkey bacon
Raw biscuit dough scraps(from the Turkey Potpie with a Biscuit Crust, see Cook's Note)
small red onion, minced
Dressingcup balsamic vinegar
2 Tbsp maple syrup
2 Tbsp stone-ground mustard
1 tsp Thai chili paste
tsp fine sea salt
tsp black pepper
1 clove garlic, finely minced
1 cup olive oil
Directions
Salad1. Preheat the oven to 375F. Line a baking sheet with parchment.
2. Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
3. When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
4. Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
Dressing1. In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
2. Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.
Tips and Substitutions
Cook's Note
Save the extra dressing in a jar, refrigerated, for future salads.
For the Turkey Potpie with a Biscuit Crust recipe, click here.
See more: Salad, Bacon, Vegetables, Side