Chef Roy Harland from the Elbow Room shows us how to make a delicious broccoli salad that is sure to be a crowd pleaser.
1 1/2 pounds broccoli
8 ounces bacon, cooked crisp in 350 degree oven (sheet pan with cooling rack), chopped
1/2 cup thinly sliced red onion
1/2 cup golden raisins
4 ounces shredded cheddar cheese
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup white vinegar
1/2 cup sugar
salt and freshly ground pepper
Place the first five ingredients in a large mixing bowl. In another bowl, whisk together the mayonnaise, sour cream, vinegar and sugar. Be sure the sugar is well dissolved then season generously with salt and pepper.
Add dressing to the broccoli mixture and mix well to combine. Best allowed to stand in the refrigerator overnight or at least four hours before serving. Stir occasionally while salad marinates.