Raw Broccoli, Bacon, Shallot, Sultana Recipe

Prepare broccoli

Trim broccoli heads and remove large stems. Finely chop florets (and accept some tender stem) into small, rice-sized pieces so the salad has texture without large chunks. Measure 4 cups packed.

Prepare shallot

Peel and mince the shallot very fine so it disperses through the salad without one large bite of raw shallot. If you want milder flavor, rinse the mince briefly under cold water and drain.

Cook bacon

In a skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning as needed. Transfer to a paper-towel-lined plate to drain and cool, then chop into roughly 1/2-inch pieces. Reserve 1 teaspoon of the bacon fat; discard the rest or reserve for another use.

Toast sunflower seeds (optional)

In the same skillet over medium-low heat (wipe excess fat leaving about 1 tsp), add the sunflower seeds and toast, stirring, 3–4 minutes until fragrant and lightly browned. Transfer to a bowl to cool.

Assemble salad base

In a large mixing bowl, combine the chopped raw broccoli, minced shallot, sultanas, chopped cooled bacon, toasted sunflower seeds, and chopped parsley. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper and toss lightly to combine.

Whisk dressing ingredients: In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, lemon zest, lemon juice, olive oil, 1/4 tsp salt and 1/4 tsp pepper until smooth and slightly glossy. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or another 1/2 tsp vinegar or lemon juice for more brightness.

Optional warm oil finish: For a subtle bacon flavor boost, warm the reserved 1 teaspoon bacon fat until shimmering and whisk slowly into the dressing (or add directly to the salad when mixing). This is optional; if you prefer no bacon fat, skip.

Dress the salad: Pour about three-quarters of the dressing over the salad mixture and toss thoroughly to coat. Add more dressing as needed to reach your preferred creaminess. The salad should be well-coated but not soggy.

Rest and serve: Let the salad sit in the refrigerator for at least 20 minutes to allow flavors to meld (the sultanas will plump slightly). Before serving, taste and adjust salt/pepper and stir in any reserved bacon pieces if desired. Serve chilled or at cool room temperature.