Ingredients
- 4 slices thick-cut bacon
- 1/4 of a medium onion, finely chopped (about 1/3 cup)
- 1 pound broccoli (1 medium bunch)
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise, try our homemade mayonnaise recipe
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and fresh ground black pepper
Directions
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Cook the bacon until crisp (see note below). Chop into small pieces.
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2Add onion to a small bowl and cover with warm water. Leave for 10 minutes, then drain. This tones the raw onion flavor a little.
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3Meanwhile, separate the broccoli crowns from their thick stem. Remove the woodiest part of the stem — usually 1/2-inch from the bottom — and discard (or save for stock). Chop the remaining portion of the stem into bite-size chunks. (If the stem is hardy, use a vegetable peeler to remove the outer layer and then chop–see our video to watch us do this.). Next, snap the florets from the broccoli crown and pull them apart so that they are bite-size. Rinse broccoli, and then pat or spin dry.
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4Drain the red onion and toss with the broccoli, bacon, and cranberries in a large bowl.
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5In a separate bowl, stir the mayonnaise, cider vinegar, mustard, 1/4 teaspoon of fine sea salt, and a few grinds of pepper together. Taste for seasoning, then adjust.
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6Pour two-thirds of the dressing over the broccoli and onion and mix well. If the salad seems dry, add a little more of the dressing. Let stand at least 15 minutes before serving or keep refrigerated (it should last two to three days, but we have never been able to keep our hands off it for that long).