Directions

1Cook the bacon: Arrange the bacon on a rimmed baking sheet and bake in a preheated 400°F (204°C) oven for 12 to 20 minutes, depending on thickness and desired crispiness. Start checking around the 8-minute mark, then keep an eye on it as it finishes. Once cooked, transfer to a paper towel–lined plate to drain, then chop into small pieces.

2Soak the onion: Place the chopped onion in a small bowl and cover with cold water. Let it sit for about 10 minutes, then drain well. This calms the onion’s bite while keeping the crunch.

3Prepare the broccoli: Separate the crowns from the thick stems, then chop the crowns into small florets. Trim and discard the woodiest part of the stems (about ½ inch from the bottom). Use a vegetable peeler to remove the tough outer layer, then chop the peeled stems into bite-sized pieces. Rinse the broccoli well and pat or spin dry.

4Make the dressing: In a small bowl, stir together the mayonnaise, apple cider vinegar, mustard, ¼ teaspoon salt, and a few grinds of pepper. Taste and adjust seasoning as needed.

5Make the salad: Drain the onion, then combine the broccoli, bacon, and cranberries in a large bowl. Pour in about two-thirds of the dressing and toss until evenly coated. If the salad seems a bit dry, add more dressing to taste. Let stand for at least 15 minutes before serving, or refrigerate until ready to eat.