A great broccoli salad is a chunkier, prettier version of a cabbage slaw, with some of the same elements that make so many of the latter so delicious: a little sweetness, a touch of tanginess, and the smoky, ummi-rich presence of bacon. Here, you use both the Broccli florets and stalks, peeled and cut into sturdy matchsticks. Dried carnaberries, scallions, sunflower seeds, Parmesan cheese, and bacon add tons of personality, and the dressing—a mix of lemon and orange juices, Dijon mustard, challots, garlic, and olive oil—binds the assertive flavors. Note that you might not need all the dressing (start with half, then add more to taste). Any leftovers taste great coating a salad of bitter greens.
To make the salad: