For your next outdoor meal, bring this bright, crowd-pleasing broccoli salad. Vibrant green florets barely blanched, strips of crispy smoked pork belly, toasted almonds and a homemade cider vinegar mayonnaise with a touch of honey and wholegrain mustard—on a buffet it’s the dish that disappears first.
Why blanch then shock the broccoli
Overcooked broccoli turns dull and mushy. To preserve a lively green color and a satisfying crunch, I blanch the florets briefly—about five minutes in salted boiling water—then plunge them straight into an ice bath. That cold shock stops the cooking instantly and helps lock in the color.
The rest of the dish relies on contrasts in texture and flavor. The smoked pork belly, pan-fried until crispy, brings salty richness; toasted almonds and dried cranberries add crunch and a tangy note; and the homemade mayonnaise, emulsified with cider vinegar, a little honey and wholegrain mustard, binds everything together without weighing it down.
Ingredients for broccoli and crispy pork salad
Serves 4. About 20 minutes prep and 12 minutes cooking time.
For the mayonnaise
- 5 cl cider vinegar
- 1 egg yolk
- 20 cl neutral vegetable oil
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- Salt and freshly ground pepper
For the broccoli salad
- 1 head broccoli
- 40 g flaked almonds
- 12 thin slices smoked pork belly (or smoked bacon)
- 40 g dried cranberries
- 40 g grated Parmesan
- 2 spring onions or scallions
- Salt and freshly ground 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 incorporate the oil in a thin stream until the emulsion forms. Finish by whisking in the cider vinegar. Cover the bowl with cling film and chill until ready to use.
- Break the broccoli into florets and give them no more than 5 minutes in vigorously boiling salted water. Immediately transfer to an ice bath to stop the cooking; drain and pat dry thoroughly.
- Cut the smoked pork belly into wide strips and fry in a little oil until thoroughly crispy; drain on paper towel. While the pan is still hot, dry-toast the almonds in the same skillet until they are lightly browned and aromatic.
- In a large bowl combine the broccoli, toasted almonds, dried cranberries, grated Parmesan and enough mayonnaise to coat lightly. Toss gently, check seasoning, scatter over sliced spring onions and top with the crispy pork strips before serving.
Mistakes to avoid
The main pitfall is the mayonnaise. Because it starts with a raw egg yolk, use a very fresh egg, keep the mayonnaise refrigerated and serve it the same day, especially in warm weather. Another common error is leaving the broccoli too long in boiling water—beyond five minutes it loses both color and bite. When in doubt, remove the florets a little early and rely on the ice bath to finish the job.
This salad is ideal for summer gatherings: it transports well, keeps its texture if dressed shortly before serving, and balances indulgent crispy pork with bright, crunchy vegetables. If you prefer, you can prepare the mayonnaise and toast the almonds ahead of time, then combine everything just before guests arrive to preserve the broccoli’s snap and the pork’s crunch.