This easy Warm Broccoli Salad by Jamie Oliver is a quick, flavorful side dish packed with tender-crisp broccoli, smoky bacon, and juicy tomatoes. Tossed in a tangy Dijon dressing, it’s a perfect mix of textures and tastes. Flexible and simple, you can customize it with feta or chili for added flair—ideal for any meal!
Ingredients Needed
- 2 large heads of broccoli
- 6 rashers of higher-welfare smoked streaky bacon
- Olive oil, for frying
- 3 firm red tomatoes
- ½ a bunch of fresh chives (15g / 0.5 oz, with flowers if available)
For the Dressing:
- ½ clove of garlic, finely grated
- 2 teaspoons Dijon mustard
- 6 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Sea salt and black pepper, to taste
How To Make Warm Broccoli Salad
- Prepare the broccoli: Use a small knife to remove the broccoli florets and cut them into small, delicate pieces. Discard the thick dry base of the stalk, then halve the remaining stalk lengthwise and finely slice it.
- Blanch the broccoli: Quickly blanch the florets and sliced stalks in boiling salted water for 60 seconds, ensuring they stay tender-crisp. Drain in a colander, then spread on a clean tea towel to steam dry completely. Transfer to a serving dish.
- Cook the bacon: Finely slice the bacon and fry in a pan with a splash of olive oil over medium heat until crisp and golden. Spoon most of the bacon over the broccoli, leaving the fat in the pan for the dressing.
- Make the dressing: Pour the leftover bacon fat into a bowl. Add the grated garlic, Dijon mustard, extra virgin olive oil, and white wine vinegar. Season with sea salt and black pepper, then whisk to combine.
- Assemble the salad: Halve, deseed, and finely slice the tomatoes. Chop the chives, reserving the flowers if available. Add the tomatoes, chives, and dressing to the broccoli and bacon bits. Toss well to combine and check the seasoning. Add a splash of more vinegar if needed.
- Serve: Sprinkle any chive flowers on top and serve immediately. This salad pairs beautifully with grilled or roasted meat or fish.
Recipe Tips
- Dry the broccoli completely after blanching: If the broccoli is wet, the dressing won’t stick properly. Use a clean tea towel to steam-dry it thoroughly.
- Cook the bacon until crispy: Crispy bacon adds texture and flavor to the salad. Avoid undercooking it, as soft bacon will feel chewy in the salad.
- Slice the tomatoes thinly: Thin slices of tomatoes blend better with the other ingredients, ensuring you get a balanced bite every time.
- Use the chive flowers if available: Chive flowers not only look pretty but also add a mild onion flavor to the salad, making it extra special.
How To Store Leftovers?
Let the leftover Warm Broccoli Salad cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 123g)
- Calories: 195
- Total Fat: 17.2g
- Saturated Fat: 3.3g
- Total Carbohydrate: 3.1g
- Dietary Fiber: 2.9g
- Sugars: 2.8g
- Protein: 6.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Blueberry Peach Feta Salad
- Jamie Oliver French Bean Salad
- Jamie Oliver Waldorf Salad
- Jamie Oliver Angry Bean Salad
Jamie Oliver Warm Broccoli Salad
Description
This easy Warm Broccoli Salad by Jamie Oliver is a quick, flavorful side dish packed with tender-crisp broccoli, smoky bacon, and juicy tomatoes. Tossed in a tangy Dijon dressing, it’s a perfect mix of textures and tastes. Flexible and simple, you can customize it with feta or chili for added flair—ideal for any meal!
Ingredients
For the Dressing:
Instructions
- Prepare the broccoli: Use a small knife to remove the broccoli florets and cut them into small, delicate pieces. Discard the thick dry base of the stalk, then halve the remaining stalk lengthwise and finely slice it.
- Blanch the broccoli: Quickly blanch the florets and sliced stalks in boiling salted water for 60 seconds, ensuring they stay tender-crisp. Drain in a colander, then spread on a clean tea towel to steam dry completely. Transfer to a serving dish.
- Cook the bacon: Finely slice the bacon and fry in a pan with a splash of olive oil over medium heat until crisp and golden. Spoon most of the bacon over the broccoli, leaving the fat in the pan for the dressing.
- Make the dressing: Pour the leftover bacon fat into a bowl. Add the grated garlic, Dijon mustard, extra virgin olive oil, and white wine vinegar. Season with sea salt and black pepper, then whisk to combine.
- Assemble the salad: Halve, deseed, and finely slice the tomatoes. Chop the chives, reserving the flowers if available. Add the tomatoes, chives, and dressing to the broccoli and bacon bits. Toss well to combine and check the seasoning. Add a splash of more vinegar if needed.
- Serve: Sprinkle any chive flowers on top and serve immediately. This salad pairs beautifully with grilled or roasted meat or fish.
Notes
- Dry the broccoli completely after blanching: If the broccoli is wet, the dressing won’t stick properly. Use a clean tea towel to steam-dry it thoroughly.
- Cook the bacon until crispy: Crispy bacon adds texture and flavor to the salad. Avoid undercooking it, as soft bacon will feel chewy in the salad.
- Slice the tomatoes thinly: Thin slices of tomatoes blend better with the other ingredients, ensuring you get a balanced bite every time.
- Use the chive flowers if available: Chive flowers not only look pretty but also add a mild onion flavor to the salad, making it extra special.
Jamie Oliver Warm Broccoli Salad