When I served this dish to my brother and his bride, she asked for the recipe. I told her, "It's really quite simple. I can tell it to you, and you won't even need to write it down." Now what happened next I can only surmise was the result of stress (meeting a new family member and all), for I said to her, "It's just a clump of broccoli, clump of broccoli, clump of broccoli."
I got "that look" on my face--the one which reveals how completely shocked I am over what has just come forth from my mouth. When I thought I'd regained my composure, I continued, "A head of cabbage." There came that look again, and on its heels arrived hysteria, for the recipe has neither 3 clumps of broccoli nor a head of cabbage in it!
Here's the recipe for Broccoflower Salad. It's delicious. I'll type it--you print it. We'll keep my mouth out of this.
Broccoflower Salad
Florets from 1 large clump of broccoli (approx 2 cups)
Florets from one small head of cauliflower (approx 2 cups)
1 pound bacon
8 ounces mozarella or co-jack cheese, shredded
2 cups mayonnaise
½ cup sugar
1½± tbls vinegar
½ tsp onion powderCut bacon with kitchen shears into ½" pieces and fry until crispy; drain; set aside to cool. Combine broccoli, cauliflower, and cheese. Toss. Combine mayonnaise, sugar, vinegar, and onion powder. Mix. Add bacon to vegetables. Toss. Combine mayonnaise mixture and vegetables. Toss to mix.
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