Warm Broccoli Salad with Bacon Dressing
Ingredients
6 slices thick-cut bacon (about 6 ounces), chopped into 1-inch pieces (about 1 cup)
2 heads broccoli, crowns cut into 2-inch florets and stems peeled and cut into half-moons (about 10 cups)
3 small shallots, sliced into rings (about 3/4 cup)
1 teaspoon granulated garlic
1/2 teaspoon crushed red pepper
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon honey
2 garlic cloves, grated, divided
1/4 cup Italian-seasoned panko
2 tablespoons finely grated Parmesan cheese
1 tablespoon finely chopped flat-leaf parsley
1/4 cup pomegranate arils
Lemon wedges, for serving
Directions
Preheat oven to 450°F. Place bacon pieces in a single layer on a large rimmed baking sheet. Roast until bacon is rendered and starting to brown, but not yet crispy, 8 to 10 minutes.
Meanwhile, toss together broccoli, shallots, granulated garlic, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Remove sheet pan from oven, add broccoli mixture and toss to coat in bacon drippings and spread into an even layer. Return to oven and roast until bacon is crisped, and broccoli is tender, about 15 minutes. Let cool slightly on pan, about 5 minutes.
While bacon and broccoli are roasting, whisk together lemon juice, mustard, honey, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; set aside. Rub panko, lemon zest, and remaining 1 grated garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon salt together in small bowl; set aside.
When cool enough to handle, stir bacon and broccoli mixture and any drippings into lemon mixture in bowl; toss to coat.
Spread reserved panko mixture in a thin layer on sheet pan. Toast in oven until golden, about 2 minutes. Scrape panko mixture back into small bowl and stir in Parmesan and parsley.
To serve, transfer broccoli mixture to a serving bowl or platter. Sprinkle panko mixture over top and garnish with pomegranate arils. Serve warm, with lemon wedges.
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