Broccoli Salad

This recipe was inspired by the broccoli salad at Thames Street Oyster House in Baltimore. It has just a bit of a kick and tons of flavor to compliment the crunchy broccoli.

Course Side Dish
Cuisine American
Keyword bacon, broccoli salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Calories 336 kcal
Author Vintage Kitty


Broccoli Salad

  • 2 lbs broccoli
  • 1/2 lb bacon
  • 8 oz cheddar cheese , grated
  • 1 cup red onion , diced finely


  • 1 tablespoon sugar
  • 1 1/2 tablespoon white vinegar
  • 1/4 teaspoon sea salt (plus more to taste)
  • 1 teaspoon ground cayenne
  • 1/2 teaspoon black pepper
  • 3 tablespoons bacon fat (cooled)
  • 1/2 cup mayo


Broccoli salad

  1. Fill a large pot 1/4-1/3 full of water and bring to boil.

  2. Wash and trim broccoli into florets. If using the stem, peel and dice.

  3. Place broccoli in a steamer basket and cook for 2-4 minutes, or until bright green.

  4. Rinse broccoli in cold water or submerge in an ice bath to stop the cooking process, then dry on a clean towel.

  5. Fry bacon until crispy and drain on paper towels, reserving fat for dressing.

  6. Chop the bacon once it's cooled.

Broccoli salad dressing

  1. In a bowl, whisk together the sugar, vinegar, cayenne, salt and pepper.

  2. Once the bacon fat has cooled, add it and the mayo to the drressing ingredients and whisk until the dressing is smooth.

  3. When ready to serve the salad, toss all the ingredients together and serve immediately.

Recipe Notes