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Broccoli Salad, Jamie Oliver Style (Version 2) Recipe

Looking for an easy Broccoli Salad, Jamie Oliver Style (Version 2) recipe? Learn how to make Broccoli Salad, Jamie Oliver Style (Version 2) using healthy ingredients.


Submitted by tkathke

Makes 6 servings



Broccoli Salad, Version 2 (Jamie Oliver Style)

Recipe Ingredients for Broccoli Salad, Jamie Oliver Style (Version 2)

600 g broccoli
200 g bacon
1 tbsp olive oil
3 tomatoes, halved, deseeded and finely sliced
1 cup fresh chives (with flowers if you can get them), finely chopped, flowers reserved

For the dressing:
1/2 clove of garlic, peeled and finely grated
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tsp sea salt
1 tsp freshly ground black pepper

Recipe Directions for Broccoli Salad, Jamie Oliver Style (Version 2)

  1. snacks and sides | serves 6 as a side

  2. One of the cowgirls I met said she struggled for ideas at mealtimes because the men weren?t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!

  3. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You?ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.

  4. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.

  5. Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl with all the other dressing ingredients and whisk.

  6. Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you?ve got any chive flowers, sprinkle those over the top and serve straight away. It?s beautiful on its own or served next to any grilled or roasted meat or fish.

  7. PS: I also like to toss things like diced feta cheese or chopped fresh chilli through this salad. Different-coloured cherry tomatoes are really nice too.

  8. Wine suggestion:

  9. Italian white ? a Falanghina from the south

Categories

Salads

Nutrition Facts
Serving Size 226.7g
Amount Per Serving
Calories
371
Calories from Fat
273
% Daily Value*
Total Fat
30.3g
47%
Saturated Fat
6.8g
34%
Trans Fat
0.0g
Cholesterol
37mg
12%
Sodium
1138mg
47%
Potassium
685mg
20%
Total Carbohydrates
10.3g
3%
Dietary Fiber
3.7g
15%
Sugars
3.5g
Protein
16.1g
Vitamin A 30% Vitamin C 170%
Calcium 7% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in selenium
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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