This recipe was inspired by the broccoli salad at Thames Street Oyster House in Baltimore. It has just a bit of a kick and tons of flavor to compliment the crunchy broccoli.
Fill a large pot 1/4-1/3 full of water and bring to boil.
Wash and trim broccoli into florets. If using the stem, peel and dice.
Place broccoli in a steamer basket and cook for 2-4 minutes, or until bright green.
Rinse broccoli in cold water or submerge in an ice bath to stop the cooking process, then dry on a clean towel.
Fry bacon until crispy and drain on paper towels, reserving fat for dressing.
Chop the bacon once it's cooled.
In a bowl, whisk together the sugar, vinegar, cayenne, salt and pepper.
Once the bacon fat has cooled, add it and the mayo to the drressing ingredients and whisk until the dressing is smooth.
When ready to serve the salad, toss all the ingredients together and serve immediately.