Aunt Betty Ann’s broccoli salad

5 Apr

I set out to recreate my Mom’s brocoli salad, a recipe she got from her Aunt Betty Ann. The end result omitted the Cheddar cheese, used my father-in-law’s recipe for coleslaw dressing (plus 1/4 cup buttermilk and 1/4 cup sour cream), added carrots and cabbage. (Oh, and I blanched the broccoli for 20 seconds to perk up the color a bit.)

1-2 heads broccoli, cut into florets, raw or blanched
1/2 cup chopped onion, red onion if you have it
6-8 slices bacon, well-cooked and crumbled
2-3 carrots, grated
1 rib celery, chopped
1 wedge cabbage, chopped

Dressing: Whisk until smooth.
2 Tbsp mayonnaise
2 Tbsp white vinegar
2 Tbsp sugar
1/4 cup buttermilk
1/4 cup sour cream or crème fraîche
1/2 tsp yellow mustard
freshly ground pepper

Mix vegetables. Pour dressing over top and stir until coated. Refrigerate at least two hours. Kiss your fingers and say ‘Mwah!’

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