Ingredients:

  • 2 lbs broccoli, cut into very small florets
  • 1/2 cup red onion, finely diced
  • 1 cup sharp white cheddar cheese, cubed into 1/4 inch squares
  • 3/4 cup dried cranberries
  • 1/2 cup roasted salted sunflower seeds
  • 10 slices thick-cut bacon
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp freshly cracked black pepper
  • 1/4 tsp salt

Instructions:

  1. Place bacon in a cold cast iron skillet and turn heat to medium. Render until mahogany-colored and crispy. Remove from pan, drain on paper towels, and crumble once cooled.
  2. Wash the broccoli florets and dry them thoroughly using a salad spinner or kitchen towels. Ensure they are bone-dry to allow the dressing to stick.
  3. Shave the broccoli into very small, pebble-sized florets to maximize surface area.
  4. Soak the finely diced red onion in cold water for 5 minutes to remove the sharp 'sting,' then drain and pat dry.
  5. In a large stainless steel mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, and black pepper until a smooth emulsion forms.
  6. Add the dry broccoli, diced onion, cheddar squares, dried cranberries, and sunflower seeds to the bowl. Toss vigorously to ensure every floret is coated.
  7. Fold in the crumbled bacon bits and serve after 20 minutes for optimal flavor penetration while maintaining maximum crispness.