Ingredients:

  • 6 cups (680g) fresh broccoli florets, cut into small bite-sized pieces
  • 10 slices (250g) thick-cut bacon
  • 1/2 cup (75g) raisins
  • 1/3 cup (50g) red onion, finely diced
  • 1/2 cup (65g) roasted, salted sunflower kernels
  • 1 cup (115g) sharp cheddar cheese, freshly shredded
  • 1 cup (230g) full-fat mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 3 tablespoons (38g) granulated white sugar
  • 1/2 teaspoon cracked black pepper
  • 1 pinch smoked paprika

Instructions:

  1. Place the thick-cut bacon in a cold skillet and set heat to medium. Render slowly until the bacon is mahogany-colored and brittle. Transfer to paper towels and let cool completely before crumbling to maintain a shattering texture.
  2. While the bacon cools, whisk together the mayonnaise, apple cider vinegar, sugar, black pepper, and smoked paprika in a small bowl until the sugar is dissolved and the dressing is emulsified into a thick lacquer.
  3. Prepare the broccoli by cutting into very small 'micro-florets'. Wash and ensure they are 100% bone-dry using a salad spinner or paper towels; moisture on the surface will prevent the dressing from adhering.
  4. In a large mixing bowl, combine the dry broccoli florets, crumbled bacon, raisins, diced red onion, sunflower kernels, and shredded cheddar cheese.
  5. Pour the dressing over the salad and toss thoroughly. For the best results, refrigerate for at least 30 minutes before serving to allow the flavors to meld without losing the broccoli's snap-crisp texture.