Servings: 4 as a side salad, 2 as a main dish

Salad: subheading: Salad:
200 grams (~7 oz.) of bacon 200 grams (~7 oz.) of bacon
1 small broccoli, including the stem 1 small broccoli, including the stem
1 red onion 1 red onion
75 grams (~2.5 oz. about 3 or 4 Tblsps) of pumpkin or sunflower seeds 75 grams (~2.5 oz. about 3 or 4 Tblsps) of pumpkin or sunflower seeds
a handful of raisins a handful of raisins
Dressing: subheading: Dressing:
3 Tblsps of mayonnaise 3 Tblsps of mayonnaise
2 Tblsps of olive oil 2 Tblsps of olive oil
1 Tblsp of apple cider vinegar* 1 Tblsp of apple cider vinegar*
1 tsp of Dijon mustard or other good mustard, preferably not yellow mustard. 1 tsp of Dijon mustard or other good mustard, preferably not yellow mustard.
salt and freshly ground pepper to taste salt and freshly ground pepper to taste
Sugar, a small amount, if necessary to adjust the level of tartness Sugar, a small amount, if necessary to adjust the level of tartness

Instructions: subheading: Instructions:
Cut the bacon into small cubes or if it is sliced, separate slices.
Cook the bacon by your preferred method until crispy. Set the bacon aside to cool. For slices, it stays crispy best if set on a rack to cool.
If the bacon is in slices, once it is cool, crumble the slices into 1 to 2 cm pieces.
Chop off the stem of the broccoli, very close to the florets. Peel the stem of the broccoli and cut off the dry bottom.
Separate the top into small florets, small enough that the salad isn't too coarse.
Slice the thin part of the stem into coins. Slice the rest of the stem in half the long way and then into thin slices.
Toast the pumpkin or sunflower seeds on a skillet over medium low to medium heat (if they aren't already toasted). Keep an eye on them and shake the pan or flip the seeds from time to time. Be careful not to let them burn. They are done when they become fragrant or you hear them start to pop or they start to get dark. Set them aside to cool.
Peel the red onion and cut it in half from top to bottom. Slice into thin half moons. Shake the slices so the layers separate. You don't have to be too exacting. Add them to the broccoli florets and stem pieces.
Add the raisins.
Set aside some of the bacon and some of the pumpkin (or sunflower) seeds for garnish. Add the rest of the bacon and pumpkin (or sunflower) seeds to the salad.
Stir the wet dressing ingredients together. Adjust the flavour with the salt and pepper and a small amount of sugar, if necessary.
Right before serving, pour the dressing onto the salad and stir it a bit. Arrange it nicely in a serving bowl or plate. Top with the reserved bacon pieces and pumpkin (or sunflower) seeds.
If serving as a main dish, serve it with some good bread.

*Instead of apple cider vinegar, it could be white wine vinegar, rice wine vinegar, or white balsamic vinegar.  *Instead of apple cider vinegar, it could be white wine vinegar, rice wine vinegar, or white balsamic vinegar.
My notes, in English, are with the Danish version of this recipe: Broccolisalat opdateret version  My notes, in English, are with the Danish version of this recipe: Broccolisalat opdateret version