Broccoli salad - elevated

 Ingredients  Red Onion - to your taste  2-3 substantial cloves of garlic  3 tbls of olive oil  strip of turkey bacon. (You could also use traditional bacon to your decadent satisfaction, but I used turkey bacon. I can hear your "Wah Waah"  because I am a healthy Debbie Downer type regular chef...unless it is a special occasion and then I would honestly stair way heavy cream)  Three heads of broccoli  3 tbls of red wine vinegar  2 tbls of cheddar (I used horseradish cheddar) - diced  Salt and pepper to taste

Ingredients

Red Onion - to your taste

2-3 substantial cloves of garlic

3 tbls of olive oil

strip of turkey bacon. (You could also use traditional bacon to your decadent satisfaction, but I used turkey bacon. I can hear your "Wah Waah"  because I am a healthy Debbie Downer type regular chef...unless it is a special occasion and then I would honestly stair way heavy cream)

Three heads of broccoli

3 tbls of red wine vinegar

2 tbls of cheddar (I used horseradish cheddar) - diced

Salt and pepper to taste

                                                                                     Clare poix  The French have their mire poix, the basis of their stews and sauces. I am now christening my trifecta of bacon, onions (or shallots) and garlic my Clare Poix. It is clare-ly the best way to start everything...and it always brings the house down. I have not ever lived in France, but it doesn't mean I cannot read a menu or appreciate snootiness...I can, in very tiny doses.                                                                           Plan of attack:  Add olive oil, diced onions, diced bacon and garlic to medium skillet. Turn on medium heat and cook until bacon is crispy and onions are clear. 

                                                                                    Clare poix

The French have their mire poix, the basis of their stews and sauces. I am now christening my trifecta of bacon, onions (or shallots) and garlic my Clare Poix. It is clare-ly the best way to start everything...and it always brings the house down. I have not ever lived in France, but it doesn't mean I cannot read a menu or appreciate snootiness...I can, in very tiny doses.

                                                                         Plan of attack:

Add olive oil, diced onions, diced bacon and garlic to medium skillet. Turn on medium heat and cook until bacon is crispy and onions are clear. 

 While bacon, onions and garlic are cooking, cut the broccoli into bite sized pieces, and add them to a medium saucepan with salted boiling water. Cook broccoli in sauce pan for two minutes and then strain the broccoli using your colander. Add the broccoli to a cold bath of water in a mixing bowl and then strain. 

While bacon, onions and garlic are cooking, cut the broccoli into bite sized pieces, and add them to a medium saucepan with salted boiling water. Cook broccoli in sauce pan for two minutes and then strain the broccoli using your colander. Add the broccoli to a cold bath of water in a mixing bowl and then strain. 

 Add broccoli to the saucepan with the onions, garlic, bacon, and olive oil. Season the mixture with salt and pepper and set aside to cool.  When it is cooled, add diced cheddar cheese and 3 tbls of red wine vinegar.  Serve chilled and you'll elicit smiles, even if you're wearing clothes.   

Add broccoli to the saucepan with the onions, garlic, bacon, and olive oil. Season the mixture with salt and pepper and set aside to cool.

When it is cooled, add diced cheddar cheese and 3 tbls of red wine vinegar.

Serve chilled and you'll elicit smiles, even if you're wearing clothes.