As the summer salad season approaches, this broccoli salad recipe is definitely a keeper! The recipe comes from an Amish woman in Navarre, Ohio. Navarre is at the northern edge of Ohio’s “Amish archipelago.” Some of you may know Navarre as home to the Nickle’s Bread bakery, the smell of which permeates every corner and crack of the town. The rolling hills and temperate climate of this part of Ohio makes it ideal for growing gardens full of broccoli, some of which can be used in this delicious salad recipe. Give it a try!
Amish entrees that go great paired with broccoli salad:
Amish cooks and gardeners are avid cultivators of broccoli. Here are some tips from Clemson University’s agriculture extension department for growing broccoli of your own:
- Packman is an early season broccoli cultivar. In a planting of Packman, most of the main heads will be ready for harvest at the same time. Packman produces many side shoots.
- Everest is resistant to head rot and downy mildew.
- Premium Crop is a mid-season cultivar that produces large main heads on a large plant. This cultivar produces few side shoots.
- Southern Comet is similar to Packman.
Broccoli (Brassica oleracea, Italica Group) is a cool-season vegetable that prefers average temperatures of 65 to 75 F for best growth. Cole crops will “bolt” or produce a flower stalk if exposed to a prolonged cold period of 10 or more continuous days of temperatures between 35 and 50 F following a favorable growing period. The larger the plants are at the time of exposure to the cold period, the higher the incidence of bolting. However, sensitivity to bolting depends on the variety. When planted in the spring, broccoli must be planted early enough to ensure that it is harvested before temperatures become too hot.
Recipe for Broccoli Salad
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup sugar
- ½ teaspoon salt
- ½ pound bacon, fried and crumbled
- 1 cup shredded Cheddar cheese
- Combine the chopped broccoli and cauliflower in a large bowl.
- In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
- Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables.
- Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.