arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Shaved Broccoli Salad with Candied Bacon

28 Jan 2015
Shaved Broccoli Salad with Candied Bacon

Whole vegetable cooking is an outgrowth of the sustainable food movement. Cooks are now embracing using all parts of vegetables – roots, stalks, leaves and all.


    For the salad
  • 5-6 broccoli stalks and crowns
  • 1/4 cup french feta
  • 1 pack bacon
  • 1/2 cup brown sugar
  • 1/4 cup dried cranberries
  • 1/4 cup hazelnuts
  • For the dressing
  • Juice from one lemon
  • zest from one lemon
  • 1/8 cup olive oil
  • kosher salt to taste
  • 1 tsp butter


  1. Shave outer layer of broccoli
  2. Cut stems in half and shave them
  3. Bake bacon with brown sugar rubbed on each slice at 250 for one hour. Let cool and cut up
  4. Toss lemon juice, zest and olive oil together to dress salad
  5. Saute hazelnuts in a tsp of butter to toast
  6. Build salad with fresh broccoli florets, candied bacon, feta and hazelnuts