This broccoli 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
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6 Tbsp. grapeseed or other neutral oil
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2 tsp. ras-el-hanout
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1 garlic clove, finely grated
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2 Tbsp. fresh lemon juice
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2 Tbsp. white balsamic vinegar or white wine vinegar
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1 Tbsp. honey
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Kosher salt, freshly ground pepper
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¼ cup raw pistachios
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1 small shallot, finely chopped
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1 medium jalapeño, finely chopped
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6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)
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1 cup finely chopped cilantro
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⅓ cup finely chopped pitted dates
Description
- 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.
- 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.
- 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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Serve broccoli salad as a side dish with baked cod fillets.
Website: www.bonappetit.com
