One of the Bar-B-Que Joint’s most famous and popular side items is the Broccoli Salad. Its cool and crunchy and it’s got bacon and cheese in it. After coleslaw, it’s just about the perfect thing to eat with some pulled pork or smoked brisket. Now the salad we serve at our Joints is a secret “Church of Christ Salad” recipe from Pat Martin’s grandmother, and of course he can’t divulge it, but we wanted to give you something that will be easy to recreate at home and satisfy that craving when you can’t make it to our place for the real thing.
Like many of our other recipes, this salad can be made ahead, and might actually be a little better after it’s had time to sit. We use our famous Alabama White Sauce to dress the salad, and that’s all you need. A little mayo will tighten it up, but our signature sauce flavor is all the seasoning required. If you happen to be making this for a vegetarian friend, first we’d suggest reevaluating your friendships, but you can leave the bacon out, and our Alabama White Sauce still has plenty of smoky flavor to make up for it. If you want to add some nuts into the salad, sunflower kernels make a great addition and add a nice extra crunch.
4-6 cups broccoli florets
¾ cups diced red onion
¾ cups shredded sharp cheddar cheese
¾ cups crumbled bacon
¾ cups raisins
1 cup Martin’s Bar-B-Que Alabama White Sauce
1 T Mayonnaise
In a large bowl, combine broccoli, onion, cheese, bacon and raisins. In a separate bowl, whisk together Alabama White Sauce and mayonnaise. Pour dressing over salad and toss to coat. Cover and refrigerate before serving.