Recipe Friday: PNPK Broccoli Salad

Written by Marilyn Hawkes Category: Recipes Issue: April 2018
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broccoliINWhen Grape Bistro owner Kellie Pruitt unexpectedly lost her 17-year-old daughter in July 2016, she stepped away from running the Scottsdale restaurant. "My whole life went crazy after that," Pruitt says. The restaurant stayed open while she spent time trying to heal. She hiked a lot on Pinnacle Peak and decided to reopen the restaurant under the new name, PNPK, as an homage to the mountain that helped her cope with her unimaginable grief.

PNPK opened on March 23 with a new menu that includes flights of sliders, bruschetta, charcuterie and deviled eggs as well as shareable plates and salads.

Pruitt shares the broccoli salad because it's her favorite. "I love broccoli and there aren't many restaurants that have broccoli salads on their menu. It's amazingly simple to make," she says. "And it's a great side salad, but pair some protein with it and it's an entrée."

Broccoli Salad
8-10 cups fresh broccoli, cut into bite-sized pieces
½ red onion, cut into thin bite-sized slices
½ lb. bacon, cooked and crumbled
¾ cup raisins or Craisins
¾ cup sliced almonds, toasted
1 cup mayonnaise
½ cup white sugar
3 tbsp. red wine vinegar
Salt and pepper to taste

Combine broccoli with the red onion, bacon, raisins and almonds in a large bowl. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad. Let salad chill for about 3 hours. It may not seem like enough dressing, but after it chills, the dressing marinates and it's plenty. This also allows the flavors to meld. Season with salt and pepper before serving.