1 pound bacon
1 pound broccoli crowns (5 cups after trimming florets)
2 pounds cauliflower (6 cups after trimming florets)
1 teaspoon kosher salt to salt water
1 cup whole pecans
½ cup red onion, sliced thin
½ cup dried cranberries
8 ounce block yellow cheddar cheese, shredded
1 cup mayonnaise
½ cup sour cream
2 tablespoons granulated sugar
¼ cup red wine vinegar
½ teaspoon celery salt
½ teaspoon freshly ground black pepper
Cook bacon to crisp, then crumble and set aside.
Remove broccoli and cauliflower florets from their cores.
Heat a large pot of water to boil, add the teaspoon of kosher salt and add broccoli and cauliflower florets. Once the pot begins to boil again, pour into a colander to drain then plunge vegetables into an ice water bath to cool quickly.
Drain cooled vegetables back into the colander and pat dry with paper towels to remove any excess moisture.
Toast pecans in a small dry saute pan.
Place bacon, broccoli, cauliflower, pecans, onion, cranberries and cheese into a large bowl and toss.
In a small bowl, whisk all dressing ingredients then pour into the big bowl with the other ingredients and toss to combine.
Let sit refrigerated 30 minutes to blend flavors and serve.
Keywords: Broccoli Cauliflower Salad