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For pitmaster and restaurateur Pat Martin, broccoli salad is one of those easy recipes that’s elevated when you pay close attention to the ingredients.
“We call it a church salad because back when they used to have gospel meetings, the women of the church would bring dishes and casseroles—and all of them wanted to make the easiest ‘dump dish,’ so to speak. This one’s pretty easy—but my mom is pretty particular about these things,” Martin says.
In her recipe, the florets have to be cut a certain way (she cuts off the fibrous stems) and she insists on using Craisins, or dried cranberries, instead of raisins. “It offers a tangy bite,” he says. The broccoli salad below is one of Martin’s Bar-B-Que Joint’s most popular sides but it’s easy to make your own.
Add a splash of Champagne vinegar on top, or, Martin suggests,
“If you really want to brighten it up, add a little lemon zest on top of each serving.”
Currently the downtown location of Martin’s Bar-B-Que Joint is closed. Please visit either the Belmont or Midtown locations for pick-up or dine-in; martinsbbqjoint.com
Martin’s Bar-B-Que Broccoli Salad
Courtesy of pitmaster Pat Martin
Ingredients:
- 4-6 cups broccoli florets
- ¾ cups diced red onion
- ¾ cups shredded sharp cheddar cheese
- ¾ cups crumbled bacon
- ¾ cups raisins (or dried cranberries)
- 1 cup Martin’s Bar-B-Que Alabama White Sauce (available online or at the restaurants) or other white barbecue sauce
- 1 tablespoon mayonnaise
Directions: In a large bowl, combine broccoli, onion, cheese, bacon, and raisins. In a separate bowl, whisk together Alabama White Sauce and mayonnaise. Pour dressing over salad and toss to coat. Cover and refrigerate before serving.