Ensalada de brócoli con uvas, tocino y almendras

Ingredientes

• 2 heads broccoli, ((about 1 1/2 pounds), cut into florets)
• 1 cup halved red seedless grapes
• 2 shallots, (finely diced)
• 1/3 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon granulated sugar
• 6 strips cooked applewood smoked bacon, (crumbled)
• 1/2 cup sliced almonds
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)

Preparación

1. 1

   Preheat oven to broil. Arrange half of the broccoli florets in a singe layer on an aluminum foil-lined baking sheet.

2. 2

   Broil the broccoli until parts are lightly charred, about 4 minutes. Remove and let cool. Add both the broiled broccoli and the raw broccoli to a large mixing bowl with the grapes and shallots.

3. 3

   In a small mixing bowl whisk together the mayonnaise, vinegar, lemon juice and sugar until the sugar has completely dissolved. Add to the broccoli mixture and toss to combine.

4. 4

   Add the bacon and almonds then toss to combine. Season with salt and pepper. Refrigerate for at least 30 minutes then serve.