Broccoli and bacon salad with walnuts is an easy and tasty winter dish to enjoy hot or cold for a lunch away from home: great as a side dish or a light main course. To make this recipe special, I added Gusto Toscano’s onion tears, that extra touch you can’t miss because it will give a boost to a simple dish.
Don’t miss it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 21 oz broccoli
- 6 oz sweet bacon
- 3/4 cup walnuts
- 3 tbsp extra virgin olive oil
- to taste salt
- 2 tbsp Gusto Toscano's onion tears
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 High-Sided Saucepan
- 1 Frying Pan
- 1 Serving Tray
Steps
Wash the broccoli and divide them into small florets. Boil them in salted water for about fifteen minutes: they should be cooked but still crunchy. Drain and let them cool. In a small pan, brown the bacon without adding any seasoning then drain it on kitchen paper. Roughly chop the walnuts, keeping some whole. Arrange the broccoli, bacon, and walnuts on a serving plate, season with the oil, salt, and two tablespoons of Gusto Toscano’s onion tears.
