2 pounds broccoli crowns
2 tablespoons kosher salt
1/2 pound pancetta
1 cup chopped pecans (toast before chopping if desired)
1 cup raisins
1/2 cup sunflower seeds, hulled
1 medium red onion, finely chopped
1 cup mayonnaise
1 tablespoon of Madras curry powder
1/4 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon sea salt
1/8 teaspoon black pepper
Fill a large 6 to 8-quart pan with water and put over high heat to boil. Fill a large bowl or your sink with ice and water. While the water is heating, trim and clean the broccoli, cutting off about one inch from the bottom of each stem and splitting the crowns into 4 or 5 bunches, all about the same size.
When the water boils, add the kosher salt and then carefully add the broccoli. Cook for 1 to 2 minutes, or until the broccoli is bright green and still somewhat firm, barely tender enough to pierce with a knife. Use a long-handled strainer or tongs to transfer the broccoli to the ice water bath. After 2 to 3 minutes, remove the broccoli from the ice water and transfer it to a colander to drain. Transfer the broccoli to a paper towel lined glass or stainless steel bowl and refrigerate it while you cook the pancetta.
Dice the pancetta into small squares. In a skillet over medium-high heat, sear the pancetta until the pieces are crisp and browned to your taste. Remove the pancetta from the pan and allow the meat to drain on a paper towel lined plate.
Remove the broccoli from the refrigerator and chop it roughly. To assemble the salad, toss the broccoli, seared pancetta, pecans, raisins, sunflower seeds, and chopped red onion into the serving bowl with the dressing.
If you like you can prepare this the night before as the flavors just get better.
Serves 6 to 8