Ingredients:

  • 1.5 lb fresh broccoli crowns, cut into tiny florets
  • 8 slices thick-cut bacon (approx. 225g raw)
  • 0.5 cup red onion, finely diced
  • 0.5 cup dried cranberries
  • 0.5 cup toasted sunflower seeds
  • 1 cup sharp cheddar cheese, cubed or shredded
  • 1 cup full-fat mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp sugar or honey
  • 0.5 tsp black pepper
  • 0.5 tsp salt

Instructions:

  1. Place the bacon in a cold skillet and turn the heat to medium. Render until deep mahogany and crisp. Remove to paper towels to drain. Save 1 tablespoon of warm bacon fat for the dressing if desired.
  2. Cut the 1.5 lb of broccoli crowns into very small, bite-sized florets, discarding the thickest parts of the woody stems.
  3. Finely dice the 0.5 cup of red onion until the pieces are roughly the size of a sunflower seed.
  4. In a small bowl, combine mayonnaise, cider vinegar, sugar, and pepper. Whisk vigorously to emulsify.
  5. Combine the broccoli, red onion, cranberries, seeds, and cheese, then toss thoroughly with the dressing, ensuring every crevice is coated.
  6. Gently fold in the crumbled bacon just before serving or chilling.
  7. Let the salad sit in the fridge for at least 30 minutes until the flavors have melded and the broccoli has slightly softened.
  8. Give it one last stir before serving to redistribute the dressing that may have settled at the bottom.