Broccoli salad (Turner salad)

If you're a broccoli-hater, don't change the channel just yet. If there's one dish that may change your mind about this vegetable, I'm willing to bet this family recipe (also referred to as Turner salad for reasons unknown), is it. Trust me, I've seen it happen. Plus it's loaded with other fun ingredients like raisins and BACON. Still with me? Good.

Dressing

To make the dressing, combine 1/2 sugar, 1/4 cup vinegar, 1/4 cup water, 1 lightly whisked egg, 2 tsp cornstarch and 1/2 tsp Keene's dry mustard in a small saucepan. Whisking regularly, bring mixture to a boil and continue boiling for 2-3 minutes. (I know, you're probably thinking 'What the hell? I have to BOIL the dressing? Just wait and see...wait and see.) Remove from heat and stir in 1/2 cup mayonnaise.

Salad

To assemble salad, combine one large head of broccoli, cut into bite-sized pieces, with 1/4 thinly sliced red onion, 1/4 cup cooked and chopped bacon, 3-4 sliced mushrooms and a handful of raisins. 

Assembly

Add dressing to salad while it is still warm for easier mixing, and toss well. Ideally, add the dressing a few hours before serving. 

This salad also holds up well as leftovers. 

 

 {Ingredients for dressing starting to come to a boil.}
   

 

{The mixture will start to thicken.}

{Once the dressing is done boiling, it should have this texture.}