1tbspgood quality vinegar(such as white wine vinegar or sherry vinegar)
freshly ground black pepper
Bring a big pot of water to a boil and season it heavily with salt, like you would a pasta water. If you taste a spoonful, it should taste like the ocean.
Add the broccoli florets to the water and cook for 60 seconds, until bright green in color.
Immediately drain the broccoli florets, then rinse with cold water for 2 minutes, until the broccoli has cooled down.
Transfer the broccoli to a salad spinner, and spin the broccoli dry. Then blot dry further with a kitchen towel, to prevent any excess water from diluting the dressing.
Combine the broccoli with the toasted walnuts, raisins, bacon, onion, mayonnaise, vinegar, and 1/4 tsp each of salt and black pepper (or to taste). Stir well.
Let the broccoli salad chill for at least 30-60 minutes before serving, to allow the flavors to meld. Enjoy!
*If you find raw red onion to be too harsh for you, place the thinly sliced red onion in a bowl and cover it with the vinegar or ice water. Let this soak for 10 minutes to take the pungent burn away from the red onion, then drain the liquid away from the onions. It can now be added to the salad.