Name: Skillet-Roasted Broccoli Salad
Total time: 1 h
Cuisine: Southern
Ingredients: 2 pounds broccoli florets , cut into 1½-inch pieces; 1½ teaspoons table salt; 1 teaspoon pepper; 2 tablespoons vegetable oil , plus extra as needed; 6 ounces bacon , cut into ¾-inch pieces; ¾ cup mayonnaise; 2 tablespoons cider vinegar; 2 tablespoons sugar; 4 ounces mild yellow cheddar cheese , shredded (1 cup); ½ cup finely chopped red onion; ⅓ cup golden raisins; ¼ cup roasted sunflower seeds

Why This Recipe Works

This salad is inspired by a classic Midwestern salad made popular by the Piggly Wiggly grocery store chain. Normally this salad's main component is raw broccoli that is marinated in a dressing to soften it. Here, we chose to cook the broccoli to jump-start that process. We cooked it in rendered bacon fat in two batches to make sure that the broccoli was charred on the bottom and perfectly crisp-tender on top. This boosted flavor, gave the broccoli the perfect texture, and eliminated the need to marinate this salad before serving. This also meant that we could decrease the amount of dressing, ending up with a salad that felt dressed but light. To maintain the soul of the original dish, we kept the traditional ingredients—pungent raw red onion, sweet and chewy raisins, unctuous cheddar cheese, and crisp bacon and sunflower seeds for texture. All of these ingredients dressed up with mayonnaise, vinegar, and a hint of sugar made for an irresistible salad sure to make its way onto your barbecue and cookout table.

Before You Begin

We prefer the bold color of yellow cheddar here, but you can use any cheddar you like.

Instructions

Toss broccoli with salt and pepper in large bowl; set aside. Add oil and bacon to 12-inch nonstick skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Transfer bacon fat to small measuring cup (you should have ¼ cup fat; add vegetable oil to make up difference as needed).

Return 2 tablespoons reserved fat to now-empty skillet and heat over medium heat until shimmering. Add half of broccoli to skillet in even layer. Cook broccoli without moving it until well browned on bottom, about 10 minutes; transfer to cutting board. Repeat with remaining 2 tablespoons reserved fat and remaining broccoli. Let broccoli cool completely on cutting board, about 10 minutes. Roughly chop broccoli into ½- to 1-inch pieces.

Whisk mayonnaise, vinegar, and sugar together in large bowl. Add broccoli, cheddar, onion, raisins, sunflower seeds, and reserved bacon and toss to combine. Serve. (Broccoli salad can be refrigerated for up to 24 hours; serve chilled or at room temperature.)