Curried broccoli salad
source: http://www.catcora.com/recipes/salads?name=Curried+Broccoli+Salad

Ingredients
2	Tablespoon	Kosher Salt
2	Pound	Broccoli Florets
½	Pound	Pancetta or thick-sliced bacon
1	Cup	Pecans (Toasted, if desired, and chopped)
1	Cup	Raisins
½	Cup	Sunflower Seeds (Hulled)
1		Medium Red Onion (Finely chopped)
1	Cup	Mayonnaise
1	Tablespoon	Madras Curry Powder
¼	Cup	Sugar
¼	Cup	Rice Wine Vinegar
½	Teaspoon	Sea Salt
1/8	Teaspoon	Black Pepper (Freshly Ground)

Instructions

Fill a large pot with water and put it over high heat to boil. Fill a large bowl or your sink with ice and cold water.

When the water boils, add the salt and the broccoli. Cook for 1-2 minutes, or until the broccoli is bright green and somewhat firm. Use a long-handled strainer or tongs to transfer the broccoli to the ice-water bath. After 2-3 minutes, remove the broccoli from the ice water and place in a colander to drain. Line a bowl with paper towels, transfer the broccoli to the bowl, and refrigerate it while you cook the pancetta.

Dice the pancetta. In a large skillet over medium-high heat, sear the pancetta, stirring until all the pieces are crisp and browned. Remove the pancetta from the pan and allow it to drain on the paper towels.

Remove the broccoli from the refrigerator and chop coarsely. Place in a large serving bowl with pancetta, pecans, raisins, sunflower seeds and red onion.

Without the Mayo: Replace the raisins with dried currants, use 1/2 cup of olive oil instead of the mayo and reduce the curry powder to 2 teaspoons.

Vegetarian Option: leave out the pancetta.