Verdant broccoli florets are tossed with sweet dried currants, crisped bacon pieces, and sharp white cheddar cheese.
Ingredients
- ½ lb (225 g) uncured bacon, diced
- ¾ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp red onion, grated
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 4 cups broccoli florets, cut into bite-size pieces
- 2 oz (55 g) sharp white cheddar cheese, cut into small cubes
- 2 tbsp dried currants
- ¼ cup raw sunflower seeds
How to Make It
- Heat a large skillet over medium heat. Place uncured bacon in the skillet. Cook, stirring occasionally, for 6 to 8 minutes, or until crisp. Remove bacon and place on a paper towel. Reserve bacon drippings.
- In a small bowl, whisk mayonnaise, apple cider vinegar, red onion, sea salt, and black pepper to make a dressing.
- Place broccoli florets in a large salad bowl. Drizzle with 1 tablespoon reserved bacon drippings.
- Add sharp white cheddar cheese, currants, and raw sunflower seeds. Drizzle with dressing and toss to combine. Serve at room temperature or chill before serving.