Broccoli Salad with Bacon, Chives, and Tomato

Ingredients

• 2 heads of broccoli, about 1 1/2 pounds
• 4 slices thick-cut bacon, cut into matchsticks
• 2 roma tomatoes, halved, seeded and finely chopped
• 1 bunch fresh chives, finely chopped
• 1 clove garlic, peeled and minced or pressed
• 2 teaspoons Dijon mustard
• 6 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• Salt and pepper to taste

Directions

1. Fill a large pot with well-salted water and bring it to a boil. While it heats, cut away the tough stem ends from the broccoli, then separate the heads into small florets. Cut the florets into 1/4-inch slices so they soften at the same pace. Once the water is boiling, add the broccoli and blanch it for 1-2 minutes, just until it begins to turn tender while keeping a little firmness at the center. Pour it into a colander, then lay it out on a kitchen towel and leave it to steam-dry for about 15 minutes.
2. While the broccoli dries, set a large skillet over medium-low heat and add the bacon with a splash of olive oil. Cook until the bacon has given up its fat and turned crisp around the edges, but still has a bit of chew. Pour the rendered fat from the skillet into a bowl, then stir in the garlic, Dijon, and vinegar. Whisk until the mixture comes together, then drizzle in the olive oil gradually, whisking the whole time. Add salt and pepper to your taste, and check the balance, splashing in a little more vinegar or oil if it needs it. Toss the broccoli with the tomatoes, bacon, and dressing. Scatter the chives over the top and serve.