Curried Broccoli Salad

Salad:
2 pounds broccoli crowns
2 tablespoons kosher salt
1/2 cup cooked, chopped bacon
1 cup chopped pecans (toast in skillet before chopping)
1 cup dried cranberries
1/2 cup sunflower seeds, hulled
1 medium red onion, finely chopped
Dressing:
1 cup mayonnaise
1 tablespoon of Madras curry powder
1/4 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon sea salt
1/8 teaspoon black pepper

Fill a large 6 to 8-quart pan with water and put over high heat to boil. Fill a large bowl or your sink with ice and water. While the water is heating, trim and clean the broccoli, cutting off about one inch from the bottom of each stem and splitting the crowns into 4 or 5 bunches, all about the same size.
When the water boils, add the kosher salt and then carefully add the broccoli. Cook for 1 to 2 minutes, or until the broccoli is bright green and still somewhat firm, barely tender enough to pierce with a knife. Use a long-handled strainer or tongs to transfer the broccoli to the ice water bath. After 2 to 3 minutes, remove the broccoli from the ice water and transfer it to a colander to drain. Transfer the broccoli to a paper towel lined glass or stainless steel bowl
Roughly chop broccoli. To assemble the salad, toss the broccoli,bacon, pecans, dried cranberries, sunflower seeds, and chopped red onion into the serving bowl with the dressing.
If you like you can prepare this the night before as the flavors just get better.
Serves 6 to 8