Broccoli is one of my favorite cool season vegetables. I always plant plenty in the late fall and early spring.
Here is a recipe for a great broccoli salad and buttermilk dressing that I received from Regina Charboneau in Natchez. You can find more of her great recipes in her cookbook Regina's Kitchen.
InstructionsTo make the dressing combine the dressing ingredients in a small metal or glass bowl and blend with a wire whisk until smooth. Set aside while you make the salad.
Blanch the broccoli florets in boiling water for 2 minutes. Immediately strain in a colander and run under cold water to cool. Set aside.
Cut bacon into 1 inch pieces then cook over medium heat until very crisp. Place on a paper towel to drain excess fat.
Cut the onion in half then slice into thin pieces. Cut the red bell pepper into thin strips.
Combine all the ingredients in a large bowl. Add dressing and toss.
Garnish with cherry tomatoes.
Time to prepare: 25 minutes.