Jamie's America
By Jamie Oliver
About the recipe
One of the cowgirls I met said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!
Recipe From
2 large heads of broccoli
6 rashers of higher-welfare smoked streaky bacon
olive oil
3 firm red tomatoes
½ a bunch of fresh chives (15g, with flowers if you can get them)
DRESSING
½ a clove of garlic
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
I also like to toss things like diced feta cheese or chopped fresh chilli through this salad. Different-coloured cherry tomatoes are really nice too.
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