Broccoli and Pancetta Salad

For me, the words ‘Broccoli’ and ‘Salad’ never conjured up images of mouthwatering meals. Until this recipe came along. It was inspired by a Broccoli salad from a local IGA. A few tweaks made it more keto friendly and, if I can blow my own trumpet here, a lot tastier. It’s a great dish to take to a bbq.

Serves 6 (or 4 very hungry people)

Ingredients

For the salad:

1 medium head of broccoli (≈ 300g of florets)

4 spring onions (≈ 50g)

2 large celery ribs (≈ 120g)

150g flat pancetta (or bacon)

100g toasted pine nuts*

For the dressing:

1/3 cup mayonnaise**

1 Tbsp red wine vinegar***

1 Tbsp water

salt & pepper to taste

 pancetta

Method

 

Toast the pine nuts in a 180 ºC oven for about 8 minutes or until golden. You may need to toss them midway to prevent burning. Remove from the oven and set aside.

Fry up your pancetta (or bacon) until all the fat renders and the meat is nice and crispy. Put aside on some paper towel.

Make sure your broccoli is really clean. Since you won’t be cooking it you’ve got to wash all the crap off.

Slice the broccoli finely. Aim for small bite-sized pieces. Don’t worry if some of the florets crumble.

Very finely slice the spring onions. Use only the white and light green parts.

Very finely slice the celery ribs. A mandoline makes this a lot quicker.

 Crumble the pancetta

Throw all these ingredients into a bowl and toss to combine.

For the dressing add the mayonnaise, red wine vinegar, water, salt and pepper to a bowl and whisk to combine.

If the dressing is not the desired consistency, add water to loosen or mayonnaise to thicken.

Dress the salad to your liking (I use all of it…) and serve! Goes great with chicken.

3.6g active carbs per serving

brocsalad

*Google’s carb count for pine nuts is much higher than that on the packets of any I’ve used. It’s possible we have different nuts here in WA (I use Stirling Foods pinenut kernels,) or the labels could be wrong. If you’re worried, substitute toasted pine nuts for toasted slivered almonds.

** Not all mayo is created equal. Some brands are loaded with sugar. Go for the brand with the lowest carb count and the simplest ingredients. Our fave is Doodles Creek mayo, but Paul Newman’s Own Whole Egg Mayonnaise is on most shelves and also a great option. Failing that, Praise Real Whole Egg mayo is good, easy to find and tasty, if not a little higher in carbs.

*** You’ll find a lot of red wine vinegar still has a good deal of sugar in it. I use Maggie Beer Aged Red Wine Vinegar. It clocks in at less than a gram of carbs per 100ml.

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