BROCCOLI AND GRAPE-TOMATO SALAD

Broccoli and Grape-Tomato Salad image

Yield serves 4 to 6

Number Of Ingredients 8

4 slices thick-cut bacon, cut into lardons (see page 179; optional)
1 head broccoli (about 1 pound)
1/2 pint grape tomatoes, halved
1/2 red onion, very thinly sliced
Coarse salt and freshly ground black pepper
2 tablespoons sherry vinegar
1 clove garlic, very finely chopped
1/4 cup extra-virgin olive oil

Steps:

Line two plates with paper towels. Prepare an ice-water bath by filling a large bowl with ice and water.
In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to one of the prepared plates to drain. Set aside.
To prepare the broccoli, separate the head into bite-size florets, reserving the stems for another use. Bring a large pot of salted water to a boil over high heat. Cook the florets until just tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice-water bath to set the color and stop the cooking. Once chilled, transfer to the second prepared plate and pat dry with paper towels.
Combine the broccoli, tomatoes, and onion in a large bowl. Season with salt and pepper and set aside.
To prepare the dressing, whisk the vinegar and garlic together in a small bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
Just before serving, drizzle the dressing over the vegetables and toss to combine and coat. Add the bacon, and taste and adjust for seasoning with salt and pepper.