The last week or so at the various farmer’s markets around Edmonton, I’ve noticed a lack of fresh broccoli and thought, because of our notoriously short growing season in this part of Canada, broccoli season was over. Today, to my gleeful joy, I saw some beautiful organic broccoli back at one of my favourite vegetable grower’s booth at the market. When I got home today, I knew it had to be a part of tonight’s salad. Thinking about a savoury and sweet combination because of the overabundance of wonderful fruit right now as well, I decided on a salty/sweet interplay. Much like a classic peanut butter and jelly sandwich, the salty and sweet combination marries together naturally. That mindset went into combining crispy bacon and fresh blackberries.
Broccoli and Bacon Salad with Blackberries
1-1/2 cups fresh broccoli, cut into 3cm(1-1/2″) florets
2 slices bacon, cooked until crisp, crumbled
6-8 fresh blackberries
Blanch the broccoli for 4-5 minutes and immediately cool in an ice bath or beneath flowing cold water. Divide the cooled broccoli over two small plates. Scatter with crumbled, crispy bacon and a few blackberries. If you’d like the fruit flavour more pervasive like a dressing, feel free to crush the blackberries slightly before adding them to the plate. Serves 2.