I must be getting old coz I find my memory slipping a bit here and there. (What did I come into this room for is just the beginning!) After I made this Classic Crazy Broccoli Salad, I remembered I already have a lighter no no-Mayo version. So that’s why I’m calling this one “Classic.” (And if you’re interested, another fave brocolli salad: Shaved Broccoli Salad with Apple & Tarragon.)
Classic Crazy Broccoli Salad
In the long run, I determined you really can’t have too many recipes for broccoli salad, especially now that warmer weather is starting to hit in most places. Admittedly, though, I wore my parka (I’m in Minnesota) when I walked Chance; it was so damp, chilly, and windy.
Chance loves to bird watch on the porch!
About Classic Crazy Broccoli Salad:
This is exactly the salad (no riffing) that Mom gave me back in the 70s. She called me and practically insisted I make it, warning me that it was a little strange. We laughed over the name, Crazy Broccoli Salad. (Sometimes called Wacky Broccoli Salad.) It seems rather tame by today’s recipe names, doesn’t it?
There’s just a handful of ingredients: broccoli, bacon, raisins, onion, and either sunflower or cashews, all folded into a creamy, tangy. That dressing is everything and complements all the flavors so beautifully.
Other ingredients are later add-ins, and if you click over to my No Mayo Version of this salad, you’ll see some of them. In honor of Mom (Mother’s Day was Sunday), here’s the OG salad.
Making Classic Crazy Broccoli Salad:
The Broccoli:
- Optional, and NOT something Mom did: but if time & energy allow, blanch the broccoli (more on this below). It’s transformative: the broccoli will be fresh, bright, and blanching takes away the sharp raw broccoli “edge”.
- Take the time to cut the broccoli properly into small, bite-sized pieces; larger pieces of raw broccoli are be difficult to eat.
- Use the stems! Give them a quick shave with a peeler to remove the tough outer edges, then thinly slice across (cutting them at an angle makes them look prettier) up to the head.
- Cut florets by setting the head upside down. A section at a time, cut through the little branches from top (stem end) to bottom (the head end), and when you get to the flowery part, use your knife to pull the heads apart (rather than cut through) into bite-sized florets. The florets separate cleanly with little waste, into perfect bite-sized florets.
The Bacon:
- Use just about any bacon, but I prefer the basic 16-slice to a pound rather than the thick cut. Peppered bacon is my fave in this salad. (Don’t tell Mom – we didn’t have that back in the 70s!)
- Either cut across into a dice (hint: cut the side of the package, slide the bacon out, slice across from top to bottom, then slide the remaining bacon right back into the package), pan fry and drain, or use this method for Buffet Style Oven Bacon.
The Dressing:
- The dressing “makes” the salad. The play on sweet/tart is craveable, and I’ve found even self-proclaimed mayo haters will down this salad without a second thought.
- Feel free to taste and adjust the dressing as you make it; it IS on the sweeter side.
Making Ahead:
- Make at least one hour ahead, but I wouldn’t go over several hours. The dressing gets watery over time; it’ll still taste fabulous, but won’t be at the absolute peak of perfection.
- A workaround is to add all the salad ingredients to a bowl, make the dressing separately, and toss together about an hour before needed.
Rotate your pan if needed.
Blanching the Broccoli:
What sets my Classic Crazy Broccoli Salad apart is how I handle the broccoli. After cutting the broccoli, a quick steam (not long enough for the broccoli to lose its crunch) does wonders. It adds a bit to the prep, but the payoff is undeniable.
The florets become bright green and vibrant, and the (sadly, sometimes wasted) stems shine. While the looks are stunning, what’s happening behind the scenes is that the broccoli is a bit easier to eat, and the sharp bitterness notable in cruciferous veggies is diminished, letting the flavors shine.
- Keep stems separate from the florets when cutting.
- Blanch as directed, stems get a head start, then the florets go in, and watch the timing; you do not want to cook the broccoli.
- Drain into a colander, place a colander in a larger container (I use my Dutch oven because it’s big enough), and run under cold water till completely cool. Drain completely and let dry.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
You’ll need fresh broccoli for this recipe (but keep in mind that usually, fresh broccoli is much cheaper than frozen, which is 6 ounces of water to every 10 ounces of broccoli). Watch for sales and pay attention to whether it’s priced by the head or the pound. Weigh if you need to figure out the price per pound of a head.
Raisins and dried fruit (and nuts like cashews or sunflower seeds) are often at a low before Christmas (and often have coupons). Stock up, and if they’re boxed or the package is flimsy, repackage into sturdy bags. Check out what to buy and stock up on before any holiday on my post Win at the Grocers.
Bacon used to be dirt cheap, but no longer. It will be at a low before any holiday, so watch for specials. Since it takes so little room, it’s an ideal freezer item. When pieces are needed for a recipe, slice through the bacon (I slice right through the package and all) the short way. The remainder can be popped right back in the freezer.
Classic Crazy Broccoli Salad – The dressing is amazing, sweet & tangy.
Classic Crazy Broccoli Salad
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Salads
- Cuisine: American
Ingredients
- 1 bunch broccoli, cut into small florets
- 1/2 cup diced onion, red, white or yellow
- 1/2 pound bacon, cooked and crumbled
- 1 cup raisins
- 1/4 cup sunflower seeds or 1/2 cup cashews
- 1 cup mayonnaise
- 1/2 cup white sugar
- 2 tablespoons apple cider or white vinegar
- 1/4 teaspoon salt
Instructions
In a large bowl, add the broccoli, onion, bacon, raisins, and sunflower seed or cashews. In a smaller bowl, mix together the dressing ingredients, the mayonnaise, sugar, vinegar, and salt.
Add dressing to the broccoli mixture and let rest in the refrigerator for one hour so the flavors may mingle. Stir just before serving.
Classic Crazy Broccoli Salad keeps for several days but is really at its peak within a few hours of mixing.
To blanch the broccoli, optional:
Prepare broccoli as directed above, shaving the stems, thinly slicing on a diagonal, then separating the florets. Keep them separate from the stems.
Bring a large saucepan with about an inch of water to a boil. Add the broccoli stems, wait about 30 seconds, and add the florets. Cover and steam for two minutes, no longer. There won’t be any noticeable difference, but trust me, this is exactly how long to steam.
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