Broccoli & Grape Tomato Salad

Step 1: Line two plates with paper towels, and prepare an ice bath.

Step 2: In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5-7 minutes.

Step 3: Using a slotted spoon, transfer the bacon to one of the prepared plates to drain, and set aside.

Step 4: To prepare the broccoli, separate the head into bite-sized florets, reserving the stems for another use.

Step 5: Bring a large pot of salted water to a boil over high heat.

Step 6: Cook the florets until just tender, 2-3 minutes.

Step 7: Remove with a slotted spoon and transfer to the ice water bath to set color and stop cooking.

Step 8: Once chilled, transfer to the 2nd prepared plate and pat dry with paper towels.

Step 9: Combine the broccoli, tomatoes and onion in a large bowl, season with salt & pepper and set aside.

Step 10: Whisk the vinegar and garlic together in a small bowl.

Step 11: Add the oil in a slow steady stream, whisking constantly, until dressing is creamy and emulsified; season with salt & pepper.

Step 12: Just before serving, drizzle the dressing over the vegetables and toss to combine and coat.

Step 13: Add the bacon, and taste and adjust for seasoning with salt & pepper.