Creamy brocoli salad

Name: Creamy brocoli salad
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 100 g thick-sliced pancetta; 6 cups (1,5 L) broccoli cut into small florets; 1 2/3 cup (410 ml) red grapes, halved; 1/2 cup (125 ml) dried cranberries; 1/4 cup (60 ml) red onion, thinly sliced; 2 tbsp (30 ml) white balsamic vinegar; 5 tbsp (75 ml) mayonnaise; 1/4 tsp (1,25 ml) herbes de Provence; Salt and pepper from the mill

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

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Ingrédients

100 g thick-sliced pancetta
6 cups (1,5 L) broccoli cut into small florets
1 2/3 cup (410 ml) red grapes, halved
1/2 cup (125 ml) dried cranberries
1/4 cup (60 ml) red onion, thinly sliced
2 tbsp (30 ml) white balsamic vinegar
5 tbsp (75 ml) mayonnaise
1/4 tsp (1,25 ml) herbes de Provence
Salt and pepper from the mill

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Preparation

Preheat the oven to 400 °F (200 °C).
Line a baking sheet with parchment paper and place the pancetta on top. Bake for 15 to 20 minutes, or until crispy. Flip halfway through. Let cool a few minutes, then chop. Set aside.
In a large salad bowl, add the broccoli, grapes, cranberries, onion and balsamic vinegar. Mix well.
Add the mayonnaise, the herbes de Provence and the pancetta, then season with salt and pepper. Mix and refrigerate for 1 hour before serving!