Broccoli Spoon Salad With Warm Vinaigrette

Name: Broccoli Spoon Salad With Warm Vinaigrette
Yield: 4 servings
Ingredients: 6 Tbsp. grapeseed or other neutral oil; 2 tsp. ras-el-hanout; 1 garlic clove, finely grated; 2 Tbsp. fresh lemon juice; 2 Tbsp. white balsamic vinegar or white wine vinegar; 1 Tbsp. honey; Kosher salt, freshly ground pepper; ¼ cup raw pistachios; 1 small shallot, finely chopped; 1 medium jalapeño, finely chopped; 6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch); 1 cup finely chopped cilantro; ⅓ cup finely chopped pitted dates

Beverly Kim4 servingsSource

salad broccoli date pistachio quick easy weeknight meals side vegetarian dairy-free gluten-free healthyish lunch dinner recipe all-star

Broccoli Spoon Salad With Warm Vinaigrette

Ingredients

6 Tbsp. grapeseed or other neutral oil

2 tsp. ras-el-hanout

1 garlic clove, finely grated

2 Tbsp. fresh lemon juice

2 Tbsp. white balsamic vinegar or white wine vinegar

1 Tbsp. honey

Kosher salt, freshly ground pepper

¼ cup raw pistachios

1 small shallot, finely chopped

1 medium jalapeño, finely chopped

6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)

1 cup finely chopped cilantro

⅓ cup finely chopped pitted dates

Method

Heat 6 Tbsp. grapeseed or other neutral oil, 2 tsp. ras-el-hanout, and 1 garlic clove, finely grated, in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in 2 Tbsp. fresh lemon juice, 2 Tbsp. white balsamic vinegar or white wine vinegar, and 1 Tbsp. honey. Season vinaigrette with kosher salt and freshly ground pepper; set aside.

Toast ¼ cup raw pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.

Toss pistachios, 1 small shallot, finely chopped, 1 medium jalapeño, finely chopped, 6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch), 1 cup finely chopped cilantro, and ⅓ cup finely chopped pitted dates in a medium bowl. Drizzle reserved vinaigrette over and toss to coat. Taste and season with more salt and pepper if needed. Do ahead: Salad can be made 1 day ahead. Cover and chill.