- Broccoli (cabbage) - 2 pieces
- Bacon - 300 Grams
- Bow - 1 piece
- Cheese - 150 Grams
- Mayonnaise - 1 glass
- Honey - 14 Cups
- Apple Vinegar - 2 Teaspoons
Bacon cut into small pieces. Put the bacon in a frying pan, put it on medium heat. Fry over medium heat until rudeness of bacon. Fried bacon on a paper towel so that it absorbs excess fat, which we do not need in a salad. Broccoli divide into inflorescences. The legs can be cut off. Inflorescence of broccoli is thrown into boiling, unsalted water. Varim (more correctly, blanching) for 2 minutes. Then immediately shift the broccoli into a bowl of ice water so that the cooking process stops instantly. This is very important - if you just throw the broccoli into a colander, the inflorescences soften and will not be crispy. Ice water when interacting with hot inflorescences of broccoli will immediately become warm, so this water is drained, we pour a new one - again ice. So do until the inflorescence is not cool. Cooled inflorescences are thrown back to the colander (you can do even easier - just cool the broccoli under running cold water). Finely chop the onions. Now prepare the gas station. In mayonnaise (I use a home, but you can buy) add honey and apple cider vinegar. Stir well. Add the fried bacon to the resulting dressing. Then add the chopped onion. Now gently combine the resulting mixture of dressing, bacon and onions with grated cheese and broccoli. Broccoli should be added in the last place and mixed very carefully - we want to make a broccoli salad instead of mashed potatoes. Accurately mix it - and send the salad in the refrigerator for at least half an hour, then serve it to the table. Bon Appetit!
Servings: 6