Salads · Side Dishes & Snacks · Vegetarian

Shaved Broccoli Salad with Apples and Bacon

It’s been AGES since I’ve shown you bacon!

Shaved Broccoli-Apple Salad with Bacon and Creamy Dijon Dressing

Remember when I told you I was going to lay off of the bacon for a while?

I fibbed.

In my defense, I didn’t realize it was an un-truth at the time. But then I was flipping through the September issue of Cooking Light and their Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon jumped off the page and kissed me in the eyeballs.

So the bacon and I reconvened, and that’s how this happened:

Shaved Broccoli-Apple Salad with Bacon and Creamy Dijon Dressing

This will come as a shocker, but I forgot to pick up tarragon at the grocery store because my brain was submerged in which-bacon-do-I-buy?  So the tarragon portion of the tarragon dressing does not exist in my version of the recipe; however, I will remember for next time, assuming I don’t get distracted by the bacon display.

Shaved Broccoli-Apple Salad with Bacon and Creamy Dijon Dressing

This salad is so simple, so flavorful, and it’s just the keepiest of keepers. The “shaved” portion of this recipe involves putting the broccoli in a food processor and pulsing it up. True story: I’m the only food blogger on the planet that doesn’t own a food processor, so I used my nifty WÜSTHOF CLASSIC 7-inch Hollow Edge Chai Dao knife to thinly slice the broccoli, which worked like a dream.

My biggest take-away from the recipe (other than the fact that bacon and I are soul mates) is that shaving (or food processing) the broccoli is better than leaving it in florets, because the slices soak up the dressing and become bombed with flavor. This is now my answer to all the broccoli salads.

Shaved Broccoli-Apple Salad with Bacon and Creamy Dijon Dressing

Guess what, guys?! Today, I’m hopping on a plane to see my good friend, Stephie! It will be the first time we meet in person, and I’m pretty sure you’ll hear us shouting from across the United States. Slash we’ll be blowing up all the social medias with our comings and goings. Spoiler alert: there might be tattoos. You think I’m kidding.

Have you been to Chicago? It will be my first time in Illinois, and I just can’t wait.  I have some posts scheduled to go up while I’m gone, so you won’t be in the dark. Plus you’ll hear the screams and see all the Instagrams.

You know what to do with this salad.

Shaved Broccoli-Apple Salad with Bacon and Creamy Dijon Dressing

Shaved Broccoli-Apple Salad with Bacon

Prep Time: 15 minutes
Total Time: 15 minutes
Author: Julia
Recipe adapted from Cooking Light's Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon
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Ingredients

  • 2 strips bacon cooked and chopped
  • 3 tablespoons cider vinegar
  • 1 tablespoon whole-grain mustard
  • ½ teaspoon black pepper
  • 1/3 cup full-fat plain Greek yogurt
  • 2 tablespoons mayonnaise*
  • 1 tablespoon fresh lemon juice
  • 1 pound broccoli 1 large crown
  • 1 large Gala apple cored and sliced

Instructions

  1. Cook the bacon over medium heat until it reaches desired level of crisp. Place it on a plate, chop it, and set aside.
  2. In a large serving bowl, whisk together the cider vinegar, mustard, pepper, yogurt, mayo, and lemon juice until well-combined and creamy.
  3. Place broccoli in a food processor and pulse a few times to give it a rough chop (if you don’t own a food processor, do as I did and thinly slice the broccoli).
  4. Add the broccoli, apple, and bacon to the mixing bowl and toss well until everything is coated in dressing.
  5. Serve alongside your favorite entrée!

Recipe Notes

*I used Hampton Creek's Just Mayo

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    Comments

    1. Julie

      1. Oh my gosh! This salad! It has everything I love in it. Must make it pronto. And I get distracted in the bacon aisle, too. You know where else I get all confused? The olive oil display. Seriously, so many to choose from. I keep telling Stephie she needs a Back to the Basics post telling me which to buy, because I’m from the era where you had Crisco and Wesson oil. I’m not even sure growing up we had corn oil AND vegetable oil (although I think we did). Anywho, that’s off subject. Focus. I AM SO EXCITED ABOUT YOU COMING TO SEE ME!!! We’re going to take you to see Grandview Drive, and it really is pretty, so bring your camera or whatever. May not be Lake Tahoe pretty, but it is nice. Some president deemed it to be the prettiest spot east of the Mississippi, but I don’t think he was a popular president. I’ll get back to you on that one. This is going to be epic. SEE YOU SOON! xoxoxoxo

      Reply ↓
      1. Julia Post author

        I’m in the airport now and nodding in agreement with a shit-eating grin on my face! So thrilled to see you in the flesh! I’m sure I will be very impressed by Grandview drive and my iPhone is ready to take the crap out of some photos. Decided not to bring the fancy camera on account of my paranoia…

        And I agree, I would love for Stephie to do a Back to the Basics on olive oil…there’s just so much to knooooow!!

        Love ya and see you soon!

        Reply ↓
    3. Valerie | Pursuit of Sweetness

      DELICIOUS!!! It just so happens I have half a container of broccoli slaw sitting in my fridge…just waiting for this salad!!! I used half for coleslaw to accompany BBQ but wanted use the other half for a lunch-y salad. It’s happening. And probably adding smoked bleu cheese to the dressing 😉

      Reply ↓
    11. Joanne

      Um I have totally forgotten key ingredients in recipes while at the supermarket. But good to know the tarragon isn’t compulsatory! I mean, I like it, but it’s not my FAVORITE herb.

      Reply ↓
      1. Kim

        Oops – I wrote the wrong comment on this one – sorry!
        Can’t wait to try a new broccoli recipe since we tend to get in a rut with ours!!

        Reply ↓

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