Crystal Margarine Recipes
Prep: 35 minutes
Servings: 4 servings
Fresh, hearty, and flavourful, this Broccoli “Facon” Salad is the ultimate meal or side dish. Versatile for any occasion and simple to make, this salad brings together balanced flavour and comfort. Crispy croutons made with Crystal Margarine add the perfect crunch to compliment the sweet apples and hearty broccoli. Don’t forget to add vegan bacon, or “facon” to finish this delightful dish. It’s a salad you can’t miss out on!
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ingredients
Broccoli "Facon" Salad
6 cups
broccoli florets, cut into bite sized pieces
2 cups
of your favourite bread, cut into 1" cubes
6 slices
facon (soy-based veggie "bacon")
3 tbsp
Crystal Margarine, melted
2 large
garlic cloves, minced (1 tbsp)
1 tsp
dried thyme
1/4 tsp
fine salt
1 large
apple (any tart variety - we used gala), diced into 1/2" pieces
1/3 cup
almonds, toasted and coarsely chopped
fresh ground pepper to taste
Dressing
1/4 cup
Crystal margarine, melted and cooled
3 tbsp
apple cider vinegar
1 tbsp
dijon mustard
1 tbsp
brown sugar, packed
1/2 tsp
dried thyme
1/2 tsp
dried basil
1/4 tsp
fine sea salt
directions
Preheat the oven to 375°F.
Line a large baking sheet with foil or parchment paper; set aside.
Bring a large pot of water to a boil. Add broccoli florets and blanch for 2 minutes. Drain the broccoli in a large sieve and rinse under cold water. Suspend the sieve over a bowl and place in the refrigerator to chill.
Croutons:
In a medium bowl, combine the melted margarine with 2 tsp of minced garlic, reserving the rest for the dressing.
Toss the bread cubes with the margarine mixture and spread it on half of the prepared baking sheet. On the other half of the baking sheet, lay out the 6 slices of facon. Roast for 18 minutes, flipping both the bread cubes and facon halfway through.
Dressing:
Prepare the dressing while the croutons and facon are roasting. In a medium bowl, whisk together all dressing ingredients except for the margarine, including the reserved minced garlic. Slowly add the margarine by pouring gradually while whisking the dressing.
Remove the croutons and facon from the oven and allow them to cool. Chop the facon into 1 inch pieces.
Assembly:
In a large bowl toss together the broccoli, croutons, facon, and apple with the dressing. Sprinkle with almonds and fresh ground pepper and serve immediately.
Chef’s Notes:
- Blanching the broccoli for 2 minutes allows it to become bright green and slightly tender, removing the dry texture of raw broccoli.
- This salad pairs perfectly with our Tempeh BLT!
