A crisp broccoli salad with apples, almonds and cranberries. It is fresh, with a good balance of sweetness, acidity and salt — wonderful as a side for all sorts of meat dishes, vegetable patties and the like.
This broccoli salad with apples and almonds is a new variation on the classic broccoli salad – find it here. Apples, cranberries and almonds go beautifully with the other ingredients, and as always, I haven’t held back on the dressing in my broccoli salad. It doesn’t swim in dressing, but there is just enough that it never turns dry.
Broccoli salad takes next to no time to make: you can choose to use the broccoli stalk too, or save it and make a batch of vegetable patties.
Broccoli salad for the summer barbecue or a winter Danish roast pork (flæskesteg)
Broccoli is available all year round, and a bowl like this suits every season. Nonetheless, it is a brilliant side for a summer barbecue — with grilled pork tenderloin, chicken or beef patties, for instance.
But it is also excellent alongside roast pork, duck or a couple of pan-fried duck breasts with crisp skin. Broccoli salad with apples goes with most things.
Broccoli salad with apples and almonds
Ingredients
- 1 broccoli, divided into florets (I use the stalk too)
- 1 apple, cut into small dice
- 2 spring onions, sliced
- 100 g bacon, cut into small dice
- 1 handful almonds, roughly chopped
- 1 handful dried cranberries
- 300 ml crème fraîche
- 50 ml mayonnaise
- 2 1/2 tsp white wine vinegar or white balsamic vinegar
- 2 1/2 tsp cane sugar
- 2 tsp freshly squeezed lemon juice
- Salt and pepper
Method
- Fry the bacon in a frying pan until crisp, then set it aside on a piece of kitchen paper to drain.
- Rinse the broccoli florets in cold water and let them dry completely on a tea towel.*You can also blanch them very briefly in boiling water to bring out a deep green colour, then rinse in cold water and leave to dry. Or you can pour boiling water over them and leave them to steep for a couple of minutes, which brings out a lovely green colour – and lightly cooks the florets. Then rinse them in cold water and let them dry completely on a tea towel.
- Mix the crème fraîche with the white wine vinegar (or white balsamic vinegar), mayonnaise, lemon juice and sugar, and season to taste with salt and freshly ground pepper.
- Toss the broccoli florets in the dressing together with the spring onions, diced apple and cranberries, plus half of the bacon and almonds.Mix everything together well and taste again for salt and pepper.
- Transfer the broccoli salad to a serving bowl and top with the remaining half of the bacon and almonds.
Nutrition
Premium
Kan jeg mon bruge skyr i stedet for cremefraiche?
Hej Nette
Det kan du godt ja, måske den skal smages lidt anderledes til 🙂
Warm wishes, Dianna
Hej
I opskriften står der ikke noget om tranebær. Men det står der under “Sådan gør du”.
Hvor mange gram skal der i?
Hej Dorthe
Åhh for søren, – der skal bare en håndfuld i:) Det er opdateret nu:)
Warm wishes, Dianna