- 2 bunches broccoli
- 1 tablespoon cooking oil
- 6 slices bacon
- 1/2 small red onion, chopped fine
- 1 cup raisins
Cut off the broccoli heads, and separate into small florets.
Steam in a microwave for four minutes. Bite a piece. it should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain.
Put cooking oil in a skillet. Chop bacon into tiny cubes and saut?on medium heat until crispy. Drain and spread onto a paper towel to blot grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.)
Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.
If you have a salad strainer, spin broccoli to remove more water. Place broccoli in a bowl, pour *dressing over it and mix lightly.
Refrigerate for 3 hours or more to chill and develop the flavors. This salad will keep well in the refrigerator for three days.
*Dressing can be found in Soups/Sauces/Dressings
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.