Broccoli Salad

Ingredients

• 1 1/2 lbbroccoli, cut into small florets, stems peeled and diced
• 6 slicebacon
• 1/2red onion, very finely diced
• 2 ozdried cranberries
• 1 3/4 ozsunflower seeds, toasted
• 3 1/2 ozsharp cheddar cheese, diced small
• 5 1/4 ozmayonnaise
• 2 tbspapple cider vinegar
• 1 tbspgranulated sugar
• 1/2 tspsea salt

Method

1. 1

   Cook the bacon in a skillet over medium heat until properly crisp, about eight minutes, turning once. Drain on paper towels and let it cool before crumbling — warm bacon goes soft the moment it hits the dressing.

2. 2

   Cut the broccoli into florets no bigger than a thumbnail, and peel and dice the stems rather than throwing them out — they are the sweetest part. Big florets make this salad hard work to eat.

3. 3

   Whisk the mayonnaise, the apple cider vinegar, the sugar and the salt together until smooth. It should taste slightly too sharp and slightly too sweet on its own; the broccoli flattens both.

4. 4

   Put the broccoli, the red onion, the dried cranberries, the toasted sunflower seeds and the diced cheddar in a large bowl, pour over the dressing and toss until everything is coated.

5. 5

   Refrigerate for at least an hour so the broccoli softens slightly and takes on the dressing. Crumble the bacon over just before it goes to the table.