We took a road trip across the Nevada desert to Ketchum, Idaho. Driving through dusty has-been towns that were once havens to Chinese railroad workers, Basque sheep herders, gambling miners and drivers like myself, who needed a place to sleep and a bite to eat on our way through the state, we kept a little over the speed limit pace to cross the length of the state. Our half way destination is usually Winnamucca. Like all the other small towns it was once busy catering to the needs of travelers. Then the big interstate passed them all by; Fernley, Winnamucca, Battle Mountain, Elko so that the only reason to stop is to gas up at the big truck stops at the edge of town and then loop back to the four lanes of speedy black top. Freddy and I have a favorite motel in W , a 50′s era motel and a favorite little cafe, The Griddle. I had a broccoli salad there that distinguished itself by being completely minced. I liked the concept so much that I made my own recipe using shaved broccoli and other finely minced ingredients. It’s a great summer salad and although broccoli is not a summer vegetable, it is readily available year ’round.
1 head of broccoli, shaved (8 ounces)
3 ounces red onion, finely minced
1 1/2 ounces smoked bacon, about 3 slices
5 ounces red flame seedless grapes
1 teaspoon lemon zest
1/2 cup raisins
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
2 tablespoons olive oil
1. With a very sharp knife, shave the broccoli into very fine pieces.
2. Shave or mince the onion.
3. Cook the bacon until very crispy, drain, cool and mince.
4. Mince the grapes.
5. Mix the cider, maple syrup , lemon zest and olive oil and add to the salad.
6. Throw in the raisins and toss the salad.