Ingredients:

  • 6 cups fresh broccoli florets, packed (cut into small pieces)
  • 8 slices thick-cut smoked bacon, diced
  • 1/2 medium red onion, finely minced
  • 1/2 cup dried cranberries (or raisins)
  • 1/2 cup sunflower seeds, unsalted
  • 1 cup sharp cheddar cheese, cubed or shredded (optional)
  • 1 cup full-fat mayonnaise
  • 1/4 cup granulated sugar
  • 2 Tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Dice the bacon slices into small lardons. Cook them in a skillet over medium heat until deeply crisp and all the fat has rendered. Remove the bacon using a slotted spoon and place it on paper towels to drain excess fat. Set aside to cool completely.
  2. Wash and thoroughly dry the broccoli. Chop the florets down into very small, manageable pieces. In the large mixing bowl, combine the chopped broccoli, minced red onion, dried cranberries, and sunflower seeds (and cheese, if using).
  3. In a separate smaller bowl, whisk together the mayonnaise, granulated sugar, and red wine vinegar until the sugar is dissolved and the mixture is smooth. Stir in the salt and black pepper. The dressing should be creamy, sweet, and distinctly tangy.
  4. Pour about three-quarters of the dressing over the broccoli mixture. Toss thoroughly to ensure the ingredients are evenly coated. Gently fold in the cooled, crispy bacon bits. Cover the bowl tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, before serving. This chilling time is essential for the flavors to meld.
  5. Just before serving, give the salad a good stir. If the salad looks too dry (the broccoli absorbs moisture during chilling), add the remaining reserved dressing. Serve chilled.