Warm Broccoli & Bacon Salad

Warm Broccoli & Bacon Salad with Sauté Chorizo & Blue Cheese Béchamel

By Chef Trev


3 heads broccoli (cut into flowerets)

1 lg red onion (slices)

1 sm yellow onion (finely diced)

2 cloves garlic (finely diced)

1 can sweet corn (washed & strained)

1 package Apple wood smoked bacon (diced) (optional)

1 package pre cooked chorizo (sliced) (optional)

1 package fresh spinach

½ fresh blue cheese

1-liter whole milk

¼ lb. butter

3 tbs AP flour

1 tsp. dried thyme

1 tsp. dried oregano

Salt & pepper

Vegetable oil



The first step is to cook the broccoli. In a large pot, bring to boil water with a few pinches of salt. Once at a boil add in your broccoli and cook ¾ of the way (you still want your broccoli to have a little bite to it). When done, place in an ice bath (ice cold water) or run under cold water to stop from over cooking, then set aside. Next in a large sauté pan, sauté your bacon in a little vegetable oil until cooked then remove from pan. Next add in your sliced chorizo (a few at a time), sauté until crispy then remove from the pan. Now add in your sliced red onions and corn. Remove from the heat, add in your cooked broccoli, bacon, chorizo, fresh spinach and mix well together.

Next for the béchamel, using a small saucepot heat up (medium heat) your butter with the finely diced yellow onion, garlic and sauté for 2-3 mins. Season with salt & pepper. Next reduce your heat down to low add in your flour, continuously stir and cook for 1-2 mins. Then add in your milk, dried thyme, dried oregano and more salt & pepper. Increase your fire to a medium heat and cook béchamel slowly until all the flour is cooked out and your sauce thickens (5-10mins). Stir constantly. Lastly add in your blue cheese, constantly stir so the cheese will not burn and cook for another 5 mins. Check for seasoning again and remove from the heat to cool. To serve pour the blue cheese béchamel over the top of your broccoli salad and enjoy!!. Que Aproveche!!!

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Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.