Broccoli Salad with Bacon and Lemon Pepper
This creamy broccoli salad combines crispy bacon, toasted almonds, sharp cheddar, and a zesty lemon pepper mayo dressing for a crunchy, savory side that holds up well when made ahead.
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This creamy broccoli salad combines crispy bacon, toasted almonds, sharp cheddar, and a zesty lemon pepper mayo dressing for a crunchy, savory side that holds up well when made ahead.
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In a dry pan over medium heat, toast the sliced almonds until golden brown and fragrant. Remove from the pan and set aside.
In the same pan, cook the chopped bacon until crispy.
Strain the bacon, reserving about a tablespoon of the rendered bacon grease. Set the crumbled bacon aside.
In a large mixing bowl, combine the broccoli florets, sliced scallions, and the cooked bacon crumbles.
Add the mayonnaise, shredded cheddar cheese, and lemon pepper seasoning to the bowl.
Mix until all ingredients are evenly coated in the dressing.
Pour in the reserved bacon grease and add the toasted almonds.
Give the salad a final mix to incorporate the bacon grease and almonds. Serve immediately.
Refrigerate in an airtight container for up to 3 days. The salad does not reheat well; serve cold directly from the fridge.
Yes. Assemble up to 24 hours ahead and refrigerate. The salad stays crunchy because the dressing coats rather than soaks the broccoli.
The bacon fat adds savory depth and richness to the mayo-based dressing that plain mayo cannot achieve alone.
Cut florets small and uniform so they coat evenly without absorbing excess dressing. Toss gently just before serving if held longer than 2 hours.
Yes, toast and cool almonds up to 3 days ahead. Store in an airtight container to keep them crisp and prevent them from turning rancid.
Combine 1 tbsp fresh lemon zest with 1 tsp cracked black pepper and mix into the mayo dressing for a fresher citrus note.
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