Eat Your Broccoli---Again!

This recipe is a tiny bit more complicated than the first broccoli salad, but still very easy and delicious. They are both best eaten the same day they're made, as if kept too long they turn soggy. That's not a problem around here, ever! You might wish there'd be a little left for lunch the next day......

Broccoli, Mushroom and Salad




1 whole egg
1 egg yolk
1/3 cup sugar
1/2 tsp dry mustard
1 1/2 tsp cornstarch
1/4 cup white vinegar
1/4 cup water
1/2 tsp salt, divided
1 Tbsp unsalted butter, cut into bits and softened
1/2 cup mayonnaise
4-5 cups broccoli florets, blanched, if desired
1 cup raisins
1 cup mushrooms, sliced
1/2 cup chopped red onion
6 slices bacon, cooked until crisp and crumbled
1/4 tsp black pepper


In a small bowl, whisk together the egg, egg yolk, sugar,mustard and cornstarch.

In a small saucepan, combine vinegar, water and 1/4 tsp salt. Bring to a boil over medium heat. Whisk in the egg mixture and cook, whisking constantly, for 1 minute or until thick. Remove from heat and whisk in butter and mayonnaise. Cover and chill the dressing.

In a large bowl, combine broccoli, raisins, mushrooms, onion, and bacon [if using.]

Pour the dressing in and toss gently. Sprinkle with remaining 1/4 tsp salt and the pepper before serving. Makes about eight servings.