Broccoli and Cheese Salad

Just in time for Memorial Day barbecues, here's a great SCD salad recipe to go with the grilled meat everyone is making today! You can leave out the Bacon but I really like it in there. The original recipe called for mayonnaise, but I really don't like using canola or soybean oil, and most mayonnaise has one or the other, so I've decided to learn to make my own, and it's surprisingly easy. The recipes online make it sound like you have to whip it with a wire whisk until your arm nearly falls off, but why do that when with the miracle of modern technology you can use an electric mixer to do the whipping for you! Don't use the green, flavorful olive oil in this or the flavor will be too overwhelming, make sure you use the light-flavored oil.

Ingredients

4 slices SCD-legal bacon
1/2 large red onion, chopped
2 heads fresh broccoli, chopped into small/bite sized pieces
1 1/2 cups sharp Cheddar cheese, shredded
2/3 cup light olive oil
1 egg yolk
1 teaspoon fresh lemon juice
1/4 cup red wine vinegar (or apple cider vinegar)
2 tbsp honey
2 teaspoons ground black pepper
1 teaspoon salt

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove when it is crispy, and crumble.

Fry the onion in the bacon grease until it is browned. If you prefer the onion raw, you can soak it in cold water for 30 min. to sweeten it and remove the "hotness".

In a large bowl, combine broccoli, cheese, bacon and onion.

For the dressing: Put the egg yolk and lemon juice in a medium-sized bowl and beat at medium speed with an electric mixer. Slowly add oil, a few drops at a time, then a little more, then a drizzle, all the while mixing it continuously until it is all mixed in (you've just made home-made mayonnaise!). Mix in the vinegar, honey, salt and pepper.

Combine dressing with salad. Cover, and refrigerate until ready to serve.