One good and simple recipe for broccoli salad is Trisha Yearwood's take on the dish from FoodNetwork.com. Another tasty recipe is the garlicky sesame-cured broccoli salad featured on NYTimes.com.
To make the basic broccoli salad, cut 8 ounces of bacon into small pieces, and fry until crisp. While the bacon is draining, bring a large saucepan of salted water to a boil. Add 5 cups of small broccoli florets and cook about three minutes or until bright green and softened. Drain the broccoli, and run it under cold water. In a bowl, combine 1 cup of mayonnaise, 1 tablespoon cider vinegar, 1/3 cup of chopped onion, 1/4 cup sugar and 3/4 cup of raisins. Add the broccoli, and toss to mix well. Fold in the bacon pieces and 1/2 cup sunflower seeds before serving.
To make the garlicky sesame-cured broccoli salad, stir 1 1/2 cups red wine vinegar and 1 teaspoon of kosher salt in a large bowl. Add two heads of broccoli cut into florets, and toss to coat. In a large skillet, heat 3/4 cups of olive oil, and add four minced garlic cloves and 2 teaspoons of cumin seeds. Cook for 1 minute until fragrant. Stir in 2 teaspoons of red pepper flakes and 2 teaspoons of roasted sesame oil. Pour the mixture over the broccoli and toss.