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Ingredients
- 5 c. Broccoli florets, (from about 1 large bunch)
- 8 slc Bacon
- 2/3 c. Extra virgin olive oil
- 3 Tbsp. Red wine vinegar
- 1 c. Minced red onion
- 1/2 c. Toasted salted sunflower seeds
Directions
- Cook broccoli in medium pot of boiling salted water till crisp-tender, about 4 min. Drain well. Cook bacon in heavy large skillet over medium heat till brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon. Whisk oil and vinegar in medium bowl to blend. Fold in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hrs ahead.
- Let stand separately at room temperature.)
- Combine broccoli and bacon in large bowl. Toss with sufficient dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.
- Serves 6.
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