Recipe: MEGAN PRISCOTT | Images: ASHLEE DECAIRES
I discovered this salad while working on the boat in Bermuda. This is my version and it has become a firm favourite and on our menu since opening.
2 heads of broccoli
½ cup sunflower seeds
½ cup currants (look for good quality juicy ones)
8 strips streaky bacon, cooked till crispy and chopped
Cut the florets off the broccoli and finely chop.
Slice the stalks into strips. Slice and dice until they are a similar size to the florets.
If the bottoms of the stalks are too tough, just peel the outside with the peeler and then start to dice.
Put the broccoli in a bowl and pour in enough dressing to just gently coat the broccoli. Stir well.
Add the remaining ingredients and just give it a gentle toss, so the seeds, bacon and currants are not overtaxed with dressing and still add contrast.
1 tbsp sugar
2 tbsp cider vinegar
1 tbsp grainy mustard
½ cup mayonnaise (I use Best Foods)
Whisk the sugar and cider vinegar together until sugar has dissolved.
Add the grainy mustard and then mayo. This is now ready to use. It is also great dressing for your homemade coleslaw.