Spring is finally in the air here in Denmark, which means that the entire population of Copenhagen is outside basically as often as humanly possible. My boyfriend insists on wearing shorts 24/7 now that it’s not freezing, and because we live next to a park, it smells like BBQ pretty much nonstop.
Naturally, this means picnics are back in season, and we had our inaugural one of the year last Sunday on Islands Brygge, complete with some organic pølser.
Danes (and Americans) tend to gravitate toward the meat at picnics and BBQs, and so whenever one happens, I try to bring something sort of resembling a salad that people will actually eat (my subtle way of keeping my friends as healthy as I can). As a rule of thumb, I’ve found that if you make salad with bacon in it, it becomes about 180 times more appealing to the general audience.
And thus, my new favorite (so easy it’s ridiculous) picnic salad:
BROCCOLI BACON SALAD
- One head of broccoli, stems removed and cut into small florets
- One package of sliced organic free-range bacon (Irma sells this; look for the one with pictures of pigs roaming in grass on the front)
- One small red onion, diced
- 100-150 grams crème fraiche (add more or less to taste and depending on how large the broccoli head is)
- salt and pepper, to taste
Slice bacon into quarter-inch pieces. Heat pan over low heat and once warm, add bacon pieces, stirring occasionally, until it is cooked through (or to desired level of doneness).
In a bowl, mix onions, broccoli and cooked bacon “bits” with the crème fraiche. Add salt and pepper to taste.
Serves 4-6 as a side dish