Broccoli Salad With Bacon

1. Cook the bacon. In a skillet over medium heat, cook bacon until crisp, turning as needed. Transfer to a paper-towel-lined plate to drain, then crumble. Let it cool.

   Oven option: Bake on a foil-lined sheet pan at 400°F for 15 to 20 minutes (start checking at 12), until crisp. Drain and crumble.

   

2. Prep the broccoli. Cut broccoli into small florets and thinly slice any tender stem pieces. If the stem is thick, peel the outer layer first so you skip the woody bits. Smaller pieces mean better coating and easier eating.

   

3. Mix the dressing. In a small bowl, whisk together mayo, apple cider vinegar, honey, Dijon, salt, and pepper until smooth.

   

4. Assemble the salad. In a large bowl, combine broccoli, cheddar, red onion, dried cranberries, sunflower seeds, and about three-quarters of the bacon.

   Onion-sensitive? Give the diced onion a quick rinse under cold water, then pat dry. It takes the sharp edge off without killing the flavor.

5. Toss and chill. Pour the dressing over the salad and toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.

6. Finish and serve. Taste and adjust with a pinch of salt, a little more vinegar, or an extra drizzle of honey if you want it sweeter. Top with the remaining bacon and a sprinkle of sunflower seeds right before serving.

   

Little trick: If your dressing feels too thick to coat nicely, loosen it with 1 to 2 teaspoons of water or extra vinegar, then toss again. The goal is glossy, not gloopy.