Broccoli, mushroom, raisin salad

August 2009

It was a hot day in Saratoga and we had the San Carlos Social Club (SCSC) - Saratoga Auxiliary (SCSC-SA) coming over for dinner. I wanted a cool meal to complement my air conditioning. She suggested we look over Paul's site, since he lives in Palm Springs - a place that gets hotter than hot. She was right!

I stole this recipe from Paul's Site, who credits Gourmet magazine. I've altered it slightly to suit us.

Prep time: about 30 minutes
Cook time: 15 minutes
Can be made ahead and then tossed just before serving
Serves 4 as a meal

The Dressing

A. eggs  2 one whole, and one yolk
sugar 1/2 cup  
dry mustard 1/2 teaspoon  
  cornstarch 1 1/2 teaspoon  

In a small bowl, whisk together the egg, yolk, sugar, mustard and cornstarch.
B. distilled white vinegar 1/4 cup  
salt 1/4 teaspoon  
  butter 2 tablespoons At room temperature
  mayonnaise 1/2 cup Use Best Foods or equivalent

In a small sauce pan, bring the vinegar and salt to a boil.

Whisk in the egg mixture and cook for about a minute, until it becomes just a bit thickened. Remove from the heat and whisk in the butter and mayonnaise.

Cover the dressing and place in the refrigerator.

The Salad

A. broccoli florets 8 cups  

Bring a big pot of water to a boil. While it is heating up, cut the broccoli into small florets. They should be bite size, about 1/2-inch in diameter.

Fill a second pot with cold water and a handful of ice cubes.

When the pot of water is boiling, drop in the broccoli. Wait three minutes, then use a slotted spoon to remove the broccoli and place it in the ice water. This will stop the cooking, fix the bright green color, and start cooling the broccoli for the salad.

Once the broccoli is cool, drain it very well. This is important or your salad will be watery.

B. bacon 6 slices cooked crisply
mushrooms, sliced 1 cup  
red onion 1/2 cup diced finely
  raisins 1 cup  

Just before serving, place everything in a big bowl and toss.