One of the things I love about travel is the fact that I get to taste foods and dishes that I would not normally come across in my everyday life. Even more poignant is traveling with a friend who is an adventurous eater and who has already tasted and vetted everything in a few cites in a region. Enter my friend Didi Paterno, publisher of the brand new Daiyo Kitchen and sourdough baker of Masa Artisanal Bread.
I spent my summer holidays in Frisco two years in a row and while last year I was pretty much confined to Frisco, this year, Didi was in town and ensured that we had a grand culinary tour of many scrumptious eateries in the DFW (Dallas Forth Worth) area. I will write more about eating my way through DFW with Didi and her husband Duane later. For now, I want to share with you a recipe inspired by the Broccoli Salad I had at Hutchin’s BBQ in McKinney Texas. It was my very first time having a raw broccoli salad and truth be told, it would not have been something I would have selected had Didi and Duane not gone on and on and on about how sensational it was. Reluctantly I tried out of politeness and also because I trusted Didi’s palate, who is my food travel blossom buddy. Didi, I can’t wait for you to launch tours with your vast food knowledge of the DFW area and quite frankly, so many places and towns across the US.
The beauty of trying something new is that is really has the potential to blow your mind and expand your own kitchen repertoire. This salad is definitely now a favourite in our house because it is unbelievably delicious. It is also budget friendly and completely adaptable to most diets. You can substitute the sugar for a sugar free alternative like monfruit, erythiritol, or stevia to make it keto. Whatever you do, print and make this recipe. It’s also a great salad to bring for a potluck for those who always volunteer to bring the salad.
I used silky Japanese Kewpie mayonnaise in this post because Didi raves about it and it is really, really better than regular western Mayo! You can sub regular mayo but the kewpie is worth it if you can get your hand on it. I took a large tube back with me to Aruba and have been nursing it since.
Raw Broccoli Salad
This is the absolute best way to eat and enjoy broccoli. Seriously. This is the salad to end all salads and is right in season right now!
- 250 g raw broccoli cut into small bite sized pieces
- 1/4 cup bacon bits
- 1/4 small red onion finely diced
- 6 tablespoons Japanese Kewpie Mayonnaise
- 1/2 cup grated assorted Mexican cheese blend
Combine ingredients and refrigerate for at least an hour. Two hours optimal. Serve and enjoy.