Bacon Ranch Broccoli Salad

Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Large mixing bowl
• •Salad spinner or clean kitchen towels
• •Sharp chef's knife

Instructions

1. 1

   Cook the bacon properly

   Arrange bacon strips in a single layer on a rimmed baking sheet. Place in a cold oven, then set temperature to 400°F. Bake 18 to 22 minutes until deeply bronzed and crisp. Starting in a cold oven renders the fat slowly, producing bacon that shatters when you bite it. Transfer to a paper towel-lined plate and let cool completely before chopping.

   Cold bacon chops more cleanly than warm. Let it cool at least ten minutes before you touch your knife to it.
2. 2

   Prepare the broccoli

   Cut broccoli into bite-sized florets, keeping them uniform so they dress evenly. Trim the tough outer layer from the main stems with a paring knife, then slice the tender inner cores into thin coins. These stem pieces are too good to waste. Rinse everything in cold water and dry thoroughly in a salad spinner or between clean kitchen towels. Wet broccoli dilutes the dressing.

   The florets should be small enough to eat in one bite without looking foolish. Nobody wants to wrestle with an entire broccoli tree at a potluck.
3. 3

   Make the ranch dressing

   Whisk together mayonnaise, sour cream, apple cider vinegar, and honey in a large bowl until smooth. Add the garlic powder, onion powder, dried dill, dried parsley, salt, and pepper. Whisk again until everything is incorporated. Taste and adjust the salt. The dressing should be tangy enough to stand up to the broccoli but not so sharp that it dominates.

4. 4

   Tame the raw onion

   Place the diced red onion in a small bowl and cover with cold water. Let sit five minutes, then drain well. This quick soak removes the harsh sulfur compounds that make raw onion aggressive, leaving you with the flavor and color without the bite that lingers on your breath for hours.

5. 5

   Combine the salad

   Add the dried broccoli florets to the bowl with the dressing. Toss gently but thoroughly, coating every piece. Fold in the dried cranberries, drained red onion, and half the chopped bacon. Add the cheese if using. Reserve the remaining bacon and all the sunflower seeds.

6. 6

   Let flavors marry

   Cover the bowl and refrigerate for at least one hour, preferably two. The broccoli will soften slightly and absorb the dressing, transforming from raw vegetable into something more cohesive. This resting time is not optional. Patience makes this salad.

   The salad actually improves overnight. If you're making it for a Saturday picnic, assemble it Friday night.
7. 7

   Finish and serve

   Just before serving, fold in the sunflower seeds and scatter the reserved bacon over the top. Adding these at the last moment keeps them crunchy. Give the salad a final taste and adjust salt if needed. Transfer to your serving bowl and watch it disappear.

Chef Tips

• •Thick-cut bacon is worth seeking out. The standard thin strips crisp too hard and shatter into dust when you chop them. You want pieces with substance.
• •If you despise dried cranberries, substitute golden raisins or chopped dried apricots. The sweetness matters more than the specific fruit.
• •For a lighter version, replace half the mayonnaise with Greek yogurt. It won't be quite the same, but it travels better in hot weather and the tang is pleasant.
• •Make a double batch of the ranch dressing. It keeps refrigerated for a week and improves with time as the dried herbs rehydrate and bloom.

Advance Preparation

• •Bacon can be cooked and crumbled up to three days ahead. Store in an airtight container in the refrigerator.
• •Dressing keeps refrigerated for up to one week. Whisk before using.
• •The assembled salad (without sunflower seeds and reserved bacon) holds well for 24 hours refrigerated. Add the crunchy toppings just before serving.
• •For transporting to a potluck, pack the sunflower seeds and reserved bacon in small containers. Add them when you arrive for maximum crunch.

Frequently Asked Questions

Nutrition Information

1 serving (about 310g)