📖 Instructions

1. First, you'll want to get that broccoli prepped. Cut it into bite-sized florets. Don't make them too small, or they'll disappear into the sauce. Aim for about 1-inch pieces.
2. Next up, steam the broccoli until it's tender-crisp. This usually takes about 5-7 minutes. You want it to still have a bit of a bite, not to be mushy. Overcooked broccoli is a sad broccoli.
3. While the broccoli is steaming, let's tackle the dressing. In a small saucepan, whisk together the mayonnaise, vinegar, sugar, poppy seeds, salt, and pepper. Heat it gently over low heat, stirring constantly, until the sugar is dissolved. It should thicken slightly--don't let it boil!
4. Once the broccoli is cooked, rinse it under cold water to stop the cooking process and maintain that vibrant green color. Then, let it drain completely before adding to the salad.
5. In a large bowl, gently toss the cooked broccoli with the dressing, making sure to coat each floret. It helps to use two forks to do this, so you don't squish the broccoli.
6. Now, add in the shredded cheddar cheese. I love using a sharp cheddar, but you can use whatever you prefer. Just make sure it's freshly grated for the best flavor.
7. Give everything another gentle toss to combine the cheese and dressing evenly. And that's it. You've created broccoli heaven. Seriously, this salad is so good.
8. Finally, Taste the salad and adjust the seasoning to your liking. Maybe you want a little more vinegar, or a pinch more salt? It's all up to you! Now transfer it to your serving bowl. You can garnish it with some fresh parsley if you're feeling fancy. But even without the fancy parsley, it's gorgeous.