Broccoli and bacon salad with walnuts is an easy and tasty winter dish to enjoy hot or cold for an outdoor lunch: excellent as a side dish or a light main course. To make this recipe special, I added Gusto Toscano onion tears, that extra touch that can’t be missed because it will give zest to a simple dish.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.3 lbs broccoli
- 6 oz sweet bacon
- 2/3 cup walnuts
- 3 tbsps extra virgin olive oil
- to taste salt
- 2 tbsps Gusto Toscano onion tears
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Saucepan high-sided
- 1 Frying Pan
- 1 Dish serving
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, fry the bacon without adding any seasoning, then drain it on absorbent kitchen paper. Coarsely 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 onion tears.
