Ensalada de Brócoli y Coliflor

Ingredientes

• 1 pound bacon
• 1 pound broccoli crowns (5 cups after trimming florets)
• 2 pounds cauliflower (6 cups after trimming florets)
• 1 teaspoon kosher salt to salt water
• 1 cup whole pecans
• 1/2 cup red onion, sliced thin
• 1/2 cup dried cranberries
• 8 ounce block yellow cheddar cheese, shredded
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons granulated sugar
• 1/4 cup red wine vinegar
• 1/2 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper

Preparación

1. 1

   Cook bacon to crisp, then crumble and set aside.

2. 2

   Remove broccoli and cauliflower florets from their cores.

3. 3

   Heat a large pot of water to boil, add the teaspoon of kosher salt and add broccoli and cauliflower florets. Once the pot begins to boil again, pour into a colander to drain then plunge vegetables into an ice water bath to cool quickly.

4. 4

   Drain cooled vegetables back into the colander and pat dry with paper towels to remove any excess moisture.

5. 5

   Toast pecans in a small dry saute pan.

6. 6

   Place bacon, broccoli, cauliflower, pecans, onion, cranberries and cheese into a large bowl and toss.

7. 7

   In a small bowl, whisk all dressing ingredients then pour into the big bowl with the other ingredients and toss to combine.

8. 8

   Let sit refrigerated 30 minutes to blend flavors and serve.