Creamy brocoli salad - Le Coup de Grâce

Creamy brocoli salad

Preparation :1h30 min Cooking :20 min
Difficulty :easy
Servings :4 to 6

I went to eat at my mother’s in the deep end of the Eastern Townships and she served us an amazing creamy brocoli salad to accompany our grilled steaks. She inspired me to make my version! It is so simple to do and it is not often thought of … I like to leave it to rest in the fridge for a few hours question to make soften the broccoli and develop the flavours. If you are tight in time, an hour will be ample enough.


  • 100 g pancetta in thick slices
  • 6 cups broccoli cut into small florets
  • 1 2/3 cup red grapes, halved
  • 1/2 cup dried cranberries
  • 1/4 cup finely sliced red onion
  • 2 tablespoons white balsamic vinegar
  • 5 tablespoons mayonnaise
  • 1/4 teaspoon Provence herbs
  • Salt and freshly ground pepper


  • Preheat oven to 400°F.
  • Cover a baking sheet with parchment paper and place the pancetta on top. Bake for 15 to 20 minutes or until crisp. Turn halfway through cooking. Allow to cool for a few minutes and then chop. Set aside.
  • In a large salad bowl, add broccoli, grapes, cranberries, onions and balsamic vinegar. Toss well.
  • Add the mayonnaise, Provence herbs  and the pancetta then season with salt and pepper. Toss well and reserve in the fridge for 1 hour before serving!
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