Big Green Egg Roasted Broccoli Salad
Recipe courtesy of Liz Burrell, Culinary Events Manager
Ingredients
Main
- 1 head of broccoli, broken into bit size pieces
- 1/2 yellow onion, diced
- 1 tablespoon (15 ml) minced garlic
- 1 cup (240 ml) crumbled bacon
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) pepper
Dressing
- 1 cup (240 ml) mayonnaise
- 1 tablespoon (15 ml) red wine vinegar
- 1 cup (240 ml) blue cheese crumbles
- 1/2 teaspoons (2.5 ml) ground black pepper
- 1/2 teaspoons (2.5 ml) Kosher salt (or to taste)
Instructions
Main
Step 1
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Step 2
Toss broccoli in the olive oil and season with salt and pepper. Roast the broccoli for 25-30 minutes or until tender in the Big Green Egg Cast Iron Skillet.
Step 3
While the broccoli is cooking, make the blue cheese dressing. Mix all ingredients together until smooth.
Step 4
Remove the broccoli from the skillet and place in a bowl to cool. Add bacon to the skillet and cook for 5 minutes, until slightly crispy. While the bacon is cooking, add onion to the skillet and cook for 3 minutes. Remove the skillet from the EGG and add garlic to the pan, stirring to mix. Mix bacon mixture and broccoli together.
Step 5
Once broccoli is at room temperature, stir the dressing into the salad. Cover and let cool for 4 hours.
Dressing
Step 1
While the broccoli is cooking, make the blue cheese dressing. Mix all ingredients together until smooth.
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