Broccoli salad with apples and almonds
Recipe for a crisp broccoli salad with apples, almonds and cranberries.
Servings 4 servings
Calories 397kcal
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
Instructions
- 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
Calories: 397kcal | Carbohydrates: 25g | Protein: 11g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 351mg | Potassium: 506mg | Fiber: 4g | Sugar: 17g | Vitamin A: 949IU | Vitamin C: 61mg | Calcium: 136mg | Iron: 1mg