Mayonnaise. I have a love and hate relationship with this condiment. My upbringing tells me that I should love and cherish such a food enhancer, but for whatever reason, we will call it good taste, I prefer my food not to swim in a sea of mayo. Examples of such dishes include ambrosia, where your weeping fruit combined with mayonnaise makes for a runny mess. I pass on this during Thanksgiving. Another dish often condemned to spoonfuls of mayonnaise is broccoli salad. This seems to be a side item for lunches across the south and so often I order it at restaurants hoping for a breakthrough, but alas, there is none. My southern friends all seem to love it and I hate to think I am the only one secretly loathing the thought of that much mayo, so I am here to share with you my sister’s recipe.
1/4 cup Mayo
1/2 Lemon Juice Squeezed
Salt and Pepper
1 TBS Thyme chopped
8 Cups Broccoli, blanched
1/2 Cup Carrots thinly sliced and blanched
1/2 Cup chopped bacon
1/3 Cup Craisins or Golden Raisins
Blanch your broccoli until tender, but not mushy (cook for two minutes, remove with strainer and immediately place into an icy water bath). Saving your boiling water, also blanche your carrots. Leave in ice bath until cool.
In a separate bowl whisk your lemon juice, mayo, thyme and salt and pepper to taste. This will be your dressing.
Add your bacon, raisins, broccoli, carrots and dressing. Add more salt and pepper if needed. If for whatever reason you do not feel like the dressing is enough, by all means, add more mayonnaise!!!