Broccoli Salad with Crispy Shallots

Prepare a large bowl of ice water and set aside. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 2–3 minutes. Plunge broccoli into ice water to stop the cooking. Drain well and absorb excess liquid with paper towels, then transfer to a large bowl.

Heat a skillet and cook pancetta over medium heat just until crisp; drain on paper towels.

Add vegetable oil to the same skillet. Toss the shallot rings with the cornstarch to coat lightly. When the oil is hot but not smoking, add the shallots and fry until golden, 2–3 minutes. Drain on paper towels and season with salt.

In a small bowl, combine mayonnaise, apple cider vinegar and sugar and whisk until sugar is dissolved. Toss broccoli with dressing and fold in pancetta, dried cranberries and half of shallots. Season with salt and pepper and top with remaining shallots.