I love making salads as they allow me to put my creativity in full action. I often take inspiration from somewhere for a salad and change the ingredients in the recipe where I need. But with the below salad from Kelly LeVeque, I actually did follow most of the guidelines and this salad has been turning into our summer hit salad.
2 broccoli heads
1 pack of bacon
1 red onion
4 tbsp pumpkin seeds
4 tbsp hemp hearts
1/2 cup of raisins
For salad dressing
1 cup of mayonnaise (I make my own, see ingredients and guidelines below)
2 tbsp of white wine vinegar
1 tbsp of maple syrup
2 tbsp of olive oil
Salt and pepper
Preheat the oven to 180C.
Put the baking sheet on the pan and lay the bacon strips on there. Put in the oven and cook for 15-20 minutes.
While the bacon is baking in the oven, chop the red onion into small pieces (I put the onion to soak in salted (Himalayan salt) water for 15 minutes as it helps to lower the intensity of the onion taste).
Double chop the broccoli florets and the thinner stalks. I keep the the bigger stalk and use in other recipes (soups, sauces, vegetable juices, smoothies, dips etc). Pour the chopped broccoli on a service plate or into a bowl.
Toast the pumpkin seeds in a pan on the stove.
To make the mayonnaise, take 2 room temperature eggs and separate the egg yolks. Squeeze 1 tbsp of fresh lemon juice and whisk through. Then when vigorously whisking, add very slowly extra virgin olive oil. Continue whisking until the mayonnaise takes a desired consistency. Add salt to taste.
Make the salad dressing, by adding the white wine vinegar, olive oil, maple syrup, salt and pepper to the mayonnaise. Mix well.
Mix the raisins, toasted pumpkin seeds, hemp hearts into chopped broccoli.
When bacon is nice and crispy, take it out from the oven and cool it down. Chop into smaller pieces and add to broccoli mixture.
Pour the salad dressing on to the broccoli mixture and mix well.