Broccoli Salad With Warm Vinaigrette

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This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. 


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


Description

 

  1. Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.

  2. Toast 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.

  3. Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.

 

 

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