Neil Gallagher, the News May Cook of the Month, is down in Memphis competing at the World Championship Barbecue Contest. But he left a couple recipes behind for dishes to go with the oven-cooked Memphis-style pork detailed in today's story.
Here's his sweet and savory broccoli salad.
Bacon Broccoli Salad
14 bacon strips, cooked and crumbled, or 1/3 cup real bacon pieces
3 cups fresh broccoli florets, coarsely chopped
1 cup golden raisins
1 cup mayonnaise
1/2 cup sugar
1 medium red onion, finely chopped
¼ cup apple cider vinegar
Combine mayonnaise, sugar, vinegar in a bowl. Whisk together and set aside.
Combine bacon, broccoli, raisins, and onion in bowl, stir together. Combine the two bowls by pouring the liquid mixture over the solid, and folding the salad together.
Refrigerate for at least 3 hours before serving. I like mine to sit overnight.
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