RECIPE: Broccoli Salad with Cashews and Thick-Cut Bacon

Broccoli salad with cashews and thick-cut bacon served on endive. Electronic image by Ron Flaviano for Homeplate and Metro Monthly.



1 bunch broccoli (florets only) roasted or blanched in water

6 slices thick-cut bacon (medium-diced)

8 ounces cashews roasted

1/2 medium red onion diced


Begin by roasting nuts and broccoli. I like to heat the oven to 450 degrees. I toss the cashews and broccoli in a drizzle of olive oil and salt with a hint of sugar on the florets separately as you want to pull them and cook them separate. The bacon can also be done at the same time. Roast lightly – but don’t overdo – as you want everything crisp with a hint of roasted flavor. Cool everything quickly.


1 teaspoon sea salt

2 cups mayonnaise (but not Miracle Whip or any sweet dressings)

3 ounces white wine or cider vinegar

1 tablespoon mustard

1/2 cup sugar

pinch of cayenne

(You can also use a cole slaw dressing recipe with a hint of cayenne.)

Serves 4-6

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ABOUT MITCH LYNCH – “Homeplate” host Mitch Lynch is owner of Friends Roastery in Salem, Ohio. Mitch was trained by European pastry chefs and brings decades of experience and know-how to “Homeplate” each week. Visit for more of Mitch’s recipes.

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