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.”
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.