Cut off the thickest part of the stem of broccoli and discard. Cut the remaining head into small florets. Heat a medium pot with water and bring to a boil, then salt the water.

Fill a medium to large bowl with ice water. Once the pot of water is boiling, drop the broccoli florets into the boiling water and count 30 seconds. Immediately drain off the water and plunge the broccoli into the ice bath.

Drain the broccoli and lay out on a large sheet of paper towels. Start rolling the paper towels and broccoli around and around like a jelly roll then squeeze out the water. Repeat a second time until the broccoli is completely dry and drained of all water. Place the broccoli in a large bowl and refrigerate until after the bacon is cooked.

Cook the bacon until crispy and then crumble. Discard bacon fat (or save for other recipes if you wish).

Remove the broccoli from the refrigerator and add cooked, crumbled bacon, red onion and cheddar cheese.

In a small bowl mix the sour cream, mayonnaise, vinegar and sugar.

Add the mayonnaise mixture to the broccoli mixture, combine and serve.