With smoky bacon, tomatoes and chives
I tested this delicious broccoli salad on some big ranching blokes and they loved it – enough said
Serves 6 as a side
2 large heads of broccoli
6 rashers higher-welfare smoked streaky bacon, finely sliced
3 firm red tomatoes, halved, deseeded and finely sliced
1 small bunch of fresh chives (with flowers if you can get them), finely chopped, flowers reserved
For the dressing:
½ clove of garlic, peeled and finely grated
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
freshly ground black pepper
Jamie’s America Recipe
Buy the book
One of the cowgirls I met said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!
Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.
Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.
Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl with all the other dressing ingredients and whisk.
Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.
PS: I also like to toss things like diced feta cheese or chopped fresh chilli through this salad. Different-coloured cherry tomatoes are really nice too.
Italian white – a Falanghina from the south
Find out more about Jamie’s American Road Trip tv show and Jamie’s America Book
Nutritional Information, Amount per serving:
Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don’t eat enough. How much you need depends on your weight, gender and how active you are, but it’s around 2,000 a day.
Calories 308 15%
Carbs 4.7g 2%
Sugar 4.1g 5%
Fat 27.1g 39%
Saturates 5.4g 27%
Protein 8.6g 19%
Of an adult’s reference intake
Zingy, crunchy and light, this colorful carrot and
lamb salad makes a brilliant side dish or snack
600 g quality coarsely ground lean lamb
2 teaspoons garam masala
500 g carrots (mixed colors if possible), peeled
1 tablespoon sesame seeds
1 small bunch fresh coriander, leaves picked
1 small bunch fresh mint, leaves picked
For the dressing:
1 teaspoon cumin seeds
3 shallots or 1 small red onion, peeled
1 lemon zest and juice of
1 heaped teaspoon freshly grated ginger
extra virgin olive oil
Jamie at Home Recipe
Buy the book
This is a beautiful, fresh, Indian-style salad with a zingy crispness that goes wonderfully with spicy lamb. The dressed carrots can be served on their own with some added apple or celery for extra sweetness and crunch.
Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is lovely and crispy. Shave the carrots into long thin strips with a speed peeler or a mandolin slicer and keep them to one side.
Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds – they will start to smell nutty and gorgeous. You’re not trying to cook the seeds here, you’re just waking their flavours up a bit. Put them into a pestle and mortar and grind them up. Place the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.
Slice your peeled shallots or onion wafer thin. As with all salads that contain onion, you don’t want to be coming across great big chunks! If you don’t feel confident about your knife skills, use the coarse side of a box grater instead. This will almost mush your onions to a purée, but at least you won’t come across any big bits.
To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra virgin olive oil. Pour the dressing over the carrots, add the coriander and mint leaves, and mix it all together using your fingers. It’s important that you have a little taste to check whether the dressing needs more lemon juice, oil or seasoning.
Divide the crunchy lamb mince between four plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Served with naan bread, some yoghurt and lemon halves, this makes a great snack!
Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Nutritional Information Amount per serving:
Calories 385 19%
Carbs 13.6g 5%
Sugar 10.8g 12%
Fat 21.9g 31%
Saturates 8.7g 44%
Protein 30.6g 68%
Of an adult’s reference intake
Popular recipes this week
Perfect roast beef
Perfect roast chicken
6-hour slow-roasted pork shoulder
Good old chilli con carne
Best roast leg of lamb