From my table to yours, may you enjoy this recipe all summer long! Makes 4 to 6 servings.
Wash the broccoli and break the stems into florets.
If you'd like to leave them raw, make the florets fairly small, but if you'd like to steam them, which is my personal preference, break them up in slightly larger florets.
Save the stems for broccoli slaw, soup, or smoothies.
If steaming, place in a steamer basket over boiling water until bright green, 1 to 2 minutes.
Place in a colander and leave to drain while you prepare the rest of the salad.
The florets should be drained as well as possible.
Prepare the bacon by chopping it into 1- to 2-inch strips, then fry over medium or medium-high heat until crispy, about 10 minutes.
Remove to a plate and let sit until cool, then crumble.
Set aside. (Hint: I typically have our butcher wrap our bacon in 1 pound packages, so I always fry up the entire pound and then either freeze the remaining 1/2 pound for future meals or offer it on the table as extra topping for the salad. :) )
To make the dressing, combine the mayonnaise or avocado, vinegar, and sugar in a large bowl and whisk to combine well.
Be sure the mixture is very smooth.
Add the broccoli florets, as well as raisins and sunflower seeds (if using), then toss to combine.
Top with the chopped onion and crumbled bacon.
Serve immediately and enjoy thoroughly.
*Make your own mayonnaise, recipe here.
Broccoli Bacon Salad https://traditionalcookingschool.com/food-preparation/recipes/the-best-broccoli-bacon-salad-truly/