The Ultimate Crunchy Broccoli Salad with Bacon Tangy Dressing

Instructions:

1. Cook the Bacon: Dice the bacon and cook it in a skillet over medium heat until crispy. Drain the bacon bits well on paper towels. Reserve 1 teaspoon of the rendered bacon fat.
2. Toast the Pecans: Add the chopped pecans to the skillet (using the reserved bacon fat or dry-toast). Cook, stirring frequently, until fragrant and lightly golden (about 3–5 minutes). Tip them onto a plate to cool completely.
3. Prepare the Vegetables: Cut the broccoli heads into very small, uniform florets. Finely dice the red onion (rinsing quickly under cold water if desired to reduce harshness). Place the cooled broccoli florets, diced onion, and raisins into the large mixing bowl.
4. Whisk the Dressing: In a separate medium bowl, whisk together the mayonnaise, cider vinegar, Dijon mustard, and granulated sugar until the mixture is smooth. Season with salt and pepper to taste.
5. Assemble and Chill: Pour the dressing over the broccoli mixture. Gently fold in the cooled crispy bacon bits and the toasted pecans. Cover tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavors to marry.
6. Final Serve: Give the salad a final stir just before serving. If needed, add a small splash of cold water or vinegar to loosen the consistency. Garnish with reserved bacon and pecans, if desired, and serve cold.