Broccoli Salad with Currants and Pine Nuts

Name: Broccoli Salad with Currants and Pine Nuts
Yield: Serves 4 to 6 as a side dish
Cuisine: American
Ingredients: 6 ounces, pancetta, chopped fine; 1 1/2 pounds, broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4-inch thick; 1/2 cup, dried currants; 1/2 cup, mayonnaise; 1 tablespoon, balsamic vinegar; , Salt and pepper; 1/3 cup, pine nuts, toasted; 1 , large shallot, minced

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Appears in Cook's Country August/September 2012

This unusual salad can be incredibly delicious. But can you really call it a “salad” if it’s drowning in sugar and mayonnaise?

SERVES4 to 6 as a side dish

TIME55 minutes

Broccoli Salad with Currants and Pine Nuts

WHY THIS RECIPE WORKS

Most recipes for this salad leave the broccoli raw, but we found that cooking it briefly in boiling water improved both flavor and appearance. Adding the hardier stems to the cooking water before the florets levels the playing field, so bot...

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