Broccoli and Bacon Side Salad

I've recently become a volunteer recipe tester for America's Test Kitchen. I've done a few recipes so far but this one is my favorite. It's a great side for a picnic. It's not very healthy for being mostly broccoli but it's very tasty!

2 pounds broccoli florets, cut into 1½-inch pieces
1 1/2 tsp salt
1 tsp pepper
6 ounces bacon, cut into ¾-inch pieces
2 Tbsp. vegetable oil
3/4  cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar
1/2  cup finely chopped red onio
1/3 cup golden raisins
1/4 cup roasted sunflower seeds
4 ounces mild yellow cheddar cheese, shredded (1 cup)

1. Toss broccoli with salt and pepper in large bowl; set aside. Add bacon and oil to 12-inch nonstick skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Transfer bacon fat to small measuring cup (you should have ¼ cup fat; add vegetable oil to make up the difference).

2. Return 2 Tbsp. reserved fat to now-empty skillet. Heat fat over medium heat until shimmering. Arrange half of broccoli in even layer in skillet and cook without moving until broccoli is well browned on bottom, about 10 minutes; transfer to large platter. Repeat with remaining 2 Tbsp. reserved fat and remaining broccoli. Let broccoli cool to room temperature, about 15 minutes.

3. Combine mayonnaise, vinegar, and sugar in a large bowl. Add cooled broccoli, onion, raisins, sunflower seeds, cheddar, and reserved bacon and toss to combine. Serve immediately or refrigerate for up to 24 hours