broccoli salad (washington)
- Categories
- Restaurant
- Salads
- Washington
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Raw broccoli; chopped in 1/2" pieces |
| 1 medium | Onion; diced (optional) |
| 1 cup | Raisins |
| 1 cup | Mushrooms; sliced |
| 6 slices | Bacon; cooked, then crumbled |
| 1 | Whole egg |
| 1 | Egg yolk |
| ½ cup | Sugar |
| ½ tablespoon | Cornstarch |
| ¼ cup | White vinegar |
| 2 tablespoons | Butter |
| ½ cup | Mayonnaise |
| 1 teaspoon | Dry mustard |
DRESSING
Dressing: Whisk together egg and egg yolk, sugar, dry mustard and cornstarch.
ln a saucepan bring vinegar to a boil. Whisk in egg mixture, cook for 1 minute or until thickened. Remove from heat, add butter, then add mayonnaise.
Let dressing chill for 1 hour.
Add dressing to broccoli, onions, mushrooms, raisins and bacon.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chuckanut Manor, Bow, Wash.
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