Broccoli Salad

Ingredients

• 1 teaspoon salt
• 5-6 cups fresh broccoli florets
• 1/2 cup toasted slivered almonds
• 1/2 cup cooked, crumbled bacon
• 1/4 cup red onion, chopped
• 1 cup frozen peas, thawed
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/4 cup honey

Directions

1. Get a large pot of water boiling, seasoned with 1 teaspoon of salt. Drop in the broccoli florets and cook them for 1-2 minutes, choosing the shorter or longer end depending on how much crunch you like.
2. After 1 minute, the broccoli will be bright green and still very crisp. After 2 minutes, it will be cooked through but still firm. Use a timer here, because going past 2 minutes is how you end up with mushy broccoli.
3. Drain the broccoli, then transfer it straight to an ice-water bowl to halt the cooking. Once it has cooled, drain it very well; use a clean tea towel to pat it dry, or run it through a salad spinner to shake off the extra moisture. Whisk the mayonnaise, cider vinegar, and honey together for the dressing.
4. Put the broccoli in a large serving bowl, then add the almonds, the crumbled bacon, the chopped onion, and the peas. Pour in the dressing and toss until everything is well mixed. The full amount of dressing may be more than you need. Give it a thorough chill before serving.