Creamy brocoli salad

  • Preparation 1 h 30 min
  • Cooking 20 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 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!