Broccoli With Balsamic-Bacon Vinaigrette Sauce

"From Rob Kaspar in the Baltimore Sun, this is a really delicious treatment of broccoli. I think it's even better when almost all the bacon fat is drained off and discarded (just enough left to get the flavor) and with a bit less olive oil, but I am posting the original version."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Caroline Cooks photo by Caroline Cooks
photo by PaulaG photo by PaulaG
Ready In:




  • Make the sauce: In a 1-quart saucepan over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a dish lined with paper towels, leaving the fat in the pan.
  • Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes (if you want to reduce the fat, use a nonstick pan and discard all but a tiny bit of the bacon grease).
  • Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan.
  • Off the heat, stir in the remaining vinegar, the lemon juice and mustard.
  • Gradually whisk in the oil (don't worry if the sauce doesn't emulsify).
  • Season with salt and pepper to taste.
  • Cook the broccoli: Bring an inch or so of water to a boil in a pot fitted with a steamer insert. Put the broccoli in the steamer; sprinkle with salt, cover tightly and steam until just tender, 3 to 4 minutes.
  • The broccoli should be neither crisp nor soft, but exactly in between. To check, bite into a piece you quickly run under cold water, being careful not to burn your tongue. Transfer to a serving bowl.
  • Briefly reheat the sauce if necessary. Drizzle over the steamed broccoli, sprinkle with the bacon bits and serve.

Questions & Replies

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  1. Nice change of pace. I like bacon, so I used the fat to saute the shallots. :)
  2. Great way to fix broccoli; a cross between a salad and a side. Loved the Dijon flavor with the balsamic. Thanks, Kate, for a super recipe.
  3. Wow! This is delicious. We love broccoli and have tried lots of things with it, but this is different from anything I have ever done before. The flavors really work in this. I used a third of the olive oil and low fat turkey bacon, so I can only imagine how much better even it would be with the real stuff! Served 3 for us, as we are big veggie eaters.
  4. We really enjoy broccoli and am always on the look out for different ways to prepare it. I did discard the bacon fat and as suggested used a non-stick skillet. It is nicely seasoned and made a great side dish with recipe #122557.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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