For your next outdoor meal, bring this vibrant broccoli salad that never disappoints. Bright green florets, barely blanched, crisp slices of smoked pork belly, toasted almonds and a homemade cider vinegar mayonnaise — it always disappears first from the table.
Why blanch then shock the broccoli
Overcooked broccoli turns dull and limp. To preserve a vivid green color and a pleasant crunch, I blanch the florets briefly — about five minutes in salted boiling water — then plunge them straight into ice water. That sudden chill stops the cooking instantly and locks in the color.
The rest comes down to contrast. The smoked pork belly, pan-fried until crisp, brings salt and richness, while toasted almonds and dried cranberries add crunch and a bright tang. The homemade mayonnaise, emulsified with cider vinegar, a touch of honey and whole-grain mustard, binds everything together without weighing the salad down.
Ingredients for broccoli and crispy pork salad
Serves 4. About 20 minutes prep and 12 minutes cooking time.
For the mayonnaise
- 50 ml cider vinegar
- 1 egg yolk
- 200 ml neutral vegetable oil
- 1 tbsp honey
- 1 tbsp whole-grain mustard
- Salt and freshly ground black pepper
For the salad
- 1 head broccoli
- 40 g sliced almonds
- 12 thin slices smoked pork belly
- 40 g dried cranberries
- 40 g grated Parmesan
- 2 spring onions (scallions)
- Salt and freshly ground black pepper
Steps — from mayo to assembly
- Start with the mayonnaise. Whisk the egg yolk with the honey and mustard, season with salt and pepper, then slowly drizzle in the oil in a thin stream to emulsify. Finish by whisking in the cider vinegar. Cover the bowl with plastic wrap and chill.
- Separate the broccoli into florets and give them about 5 minutes in salted boiling water, then shock them immediately in ice water; drain and pat dry thoroughly.
- Cut the smoked pork belly into wide strips and sauté in a little oil until very crispy; transfer to paper towel to drain. In the same moment, toast the almonds dry in a hot pan until golden.
- Combine the broccoli, toasted almonds, cranberries, Parmesan and mayonnaise in a large bowl, toss to coat, sprinkle with sliced spring onions and serve.
Mistakes to avoid
The main risk is the mayonnaise. Because it starts with a raw egg yolk, use a very fresh egg, keep the mayo refrigerated and serve it the same day, especially in hot weather. Another common mistake is overcooking the broccoli; beyond five minutes it will lose color and bite. It’s better to pull it slightly early than too late.