Broccoli Salad Recipe

• 4 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
• 2 tablespoons freshly squeezed orange juice (from about 1/2 medium orange)
• 1 teaspoon Dijon mustard
• 1 tablespoon finely minced shallot
• 1 clove finely minced garlic
• 1/2 teaspoon kosher salt, plus more to taste
• 1 large head broccoli (about 1 pound)
• 1/4 cup thinly sliced scallions, green parts only
• 1/2 cup sweetened dried cranberries
• 6 strips bacon, cooked until crisp, chopped
• 2 tablespoons sunflower seeds
• 1/2 ounce Parmesan cheese, shaved, plus more for garnishing

1. Whisk all the dressing ingredients together in a medium bowl.
2. Set aside.
3. Peel the broccoli stems and cut the stalks into 2-inch chunks.
4. Slice each chunk, then cut lengthwise into thick matchsticks.
5. Separate the broccoli heads into bite-size florets.
6. Combine stalks and florets in a medium salad bowl.
7. Add the scallions, cranberries, bacon, and sunflower seeds to the bowl.
8. Add half the dressing, toss to combine, and taste.
9. Add more dressing and additional salt to taste.
10. Finish by tossing in the shaved Parmesan.
11. Serve scattered with additional Parmesan shavings.

olive oil, freshly squeezed lemon juice, freshly squeezed orange juice, mustard, shallot, garlic, kosher salt, broccoli, scallions, cranberries, bacon, sunflower seeds, parmesan cheese

Taken from www.chowhound.com/recipes/broccoli-salad-images-31768 (may not work)