Traditional recipes

Broccoli Spoon Salad With Warm Vinaigrette

Broccoli Spoon Salad With Warm Vinaigrette

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Ingredients

  • 6 Tbsp. grapeseed or other neutral oil
  • 1 garlic clove, finely grated
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. white balsamic vinegar or white wine vinegar
  • Kosher salt, freshly ground pepper
  • 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

Recipe Preparation

  • 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.

  • Do ahead: Salad can be made 1 day ahead. Cover and chill.

Reviews Sectionmaking this salad again for the third time in as many weeks. DELICIOUS mixture of flavors and textures. and so easy to throw together. i love that it's easy to mix up the spice options, and any dried fruit or nut could work with any cruciferous veggie.This is incredibly good. The people I made it for were so impressed, and it's truly very easy. Highly recommend and will be making again ASAP!AnonymousCalifornia 07/10/20Outstanding! Substituted dates with prunes and added cooked brown rice to make it a meal. Can't wait for the leftovers!carolelToronto, Canada06/21/20This hit all the right notes. Used dried apricots instead of dates as it was what we had at home. Filling dinner with a side of crusty bread, and perfect next-day lunch eaten right out of the fridge. It benefited from a healthy squeeze of lemon wedge right before serving.yagurlcarlyTucson, AZ06/20/20This was delicious! We served it as a side for hotdogs and I think it would make a great addition to any BBQ spread, when you're looking for something green. It's very well-balanced and the flavors and textures complement one another well. Next time, I'll try adding a diced avocado like the reviewer below -- I think that would be decadent and lovely. And maybe another jalapeno for a bit more spice. Thanks for another great recipe!This salad was incredible! definitely making again. I added some feta cheese and avocado because I had/need to use before they went bad. really good addition! had this as a side dish with some bbq'd steak and corn........ a meal I will not forget. YUM!devonprHalifax, Nova Scotia05/08/20Perfect salad to lunch prep! I really enjoyed the freshness that the jalapeño and cilantro bring to the table. Definitely follow the instructions to "finely chop" the broccoli crowns. I cut mine too big and they didn't sink into the salad like I wanted them too. Will make again!CarolinepartyrockIndiana05/05/20Love this salad. It requires more ingredients than usual but so worth it. About to make it for the second time!AnonymousSan Francisco05/04/20This salad is very easy going, allows for a lot of substitutes and still comes out delicious! I halved the amount of oil used and upped the citrus instead. I added some preserved lemon into the dressing and crushed olives because I lean a little salty myself. It's delicious as is, or modified to your tastes! Only gets better as it sits.AnonymousSeattle, WA05/03/20I’ve made this 3 times now and it’s super tasty... I never seem to have all the ingredients at one time so I’ve used raw chopped spinach instead of coriander a couple of times... and jalapeños From the jar instead of coriander/cilantro. It really is warming... a satisfying cool weather salad.Soft NewsflashLondon/NZ05/02/20wow! loved this so much, and tasted even better as leftovers. a great summer salad, with a beautiful vinaigrette. <3AnonymousMinneapolis04/30/20Yummy! My broccoli got a little soggy the next day, but still delicious! Subbed raisins for dates and might cut back on the amount of oil in the vinaigrette.chromaclashAustin TX04/24/20So good...and healthyish too. Blanched the broccoli, subbed curry powder for the ras el hanout, raisins for the dates, and pickled jalapeños.Anonymousvirginia04/23/20SO GOOD! This salad has everything I want. Sweet, acidic, spicy, crunchy, YUM. I couldn't find ras el hanout so i used curry powder.laurengressSeattle04/22/20Agree with Funfoodinflorida, why eat broccoli any other way after trying this!?I put a super quick blanch on the broc, subbed toasted pepitas for the pistachios and added 1/3 cup diced crispy fried bacon for yet another layer of smoky flavor.I could eat this for days.RyanGirlMinneapolis 04/18/20So, this is amazing. I may never eat broccoli any other way. Hits all the notes--spicy, sweet, salty, crunchy. I subbed raisins because I was out of dates. I also blanched the broccoli. Still good. Can't wait until snack time to have another serving.Quaratine cooking! I didn't have shallots, jalapeno, lemons, or cilantro (but for some reason did have ras el hanout.) It was still utterly fantastic.This was incredible. I had to substitute a Fresno chile for the jalapeño and sesame seeds for the pistachios. I also had some mint that I needed to use that I tossed in. And then I also threw in a few kiwi because I tonight the green would compliment it well. The kiwi really made it sing. I’m really proud of Beverly for creating this. Way to go, Bev.Josef69Tucson, AZ04/14/20soooo good! Added massaged kale as well.Delicious! Hits all the sweet, spicy, salty, sour notes you could want. In the time of corona I had to make some substitutions: pecans for the pistachios, olive oil for the vegetable oil, and golden raisins for the dates. I think as long as you're hitting something crunchy with the nut/seed and something sweet and chewy with the fruit you're going to end up with an awesome salad.AnonymousNew York04/13/20This was so delicious and the leftovers are fabulous! I used garam masala in the dressing and eyeballed all the ingredients. Almonds instead of pistachios due to an allergy, and no jalapeno. I think if you can handle a little spice jalapeno would kick this up really nicely. Next time I might lessen the shallot (mine was huge) relative to the broccoli and up the garlic in the dressing, minced instead of grated because the grated garlic was hard to disperse.bikeinaboxOakland, CA04/12/20This was SO GOOD! Echoing that this reset my bod after lots of end of the world as we know it stress eating. Fantastic combination - Made exactly as listed save for I gave the broccoli a lil kiss in the oven (didn't want it all the way raw, just took the edge off) it was still crisp. We ate the whole thing!kmarxmarxchicago, il04/12/20The vinaigrette is delicious! Had to make my own ras-el hanout spice blend though the one linked sounded even tastier. Also made major substitution of thinly sliced Brussels sprouts instead of broccoli but loved it all the same. This cold salad really hit the spot and is very adaptable depending on ingredients on hand.I steamed the broccoli as well and really liked it that way. Skipped the shallot and used garam masala instead of ras-el-hanout and almonds instead of pistachios, and it turned out great.

Romanesco Summer Salad Recipe

Calling the world’s healthiest vegetables! Oh here they are, in author Laura B. Russell’s new cookbook, Brassicas: Cooking The World’s Healthiest Vegetables. Fans of broccoli, cauliflowers, Brussels sprouts, and yes, of course our darling kale should be very excited. Here is a lively Romanesco salad that will leave you entirely satisfied. Guaranteed.

Although vibrant lime green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is actually closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find. Cook the Romanesco just long enough to take away the raw bite, 2 to 3 minutes tops. Normally I would suggest plunging the florets into ice water to halt the cooking immediately, but introducing extra water here will mute the flavor and dilute the dressing. Instead, cook them fast and then spread them on a baking sheet so they cool quickly.

Romanesco Summer Salad Recipe

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Level of Difficulty: Easy
  • Serving Size: 4

Ingredients

  • 1 cup water
  • 1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)
  • 2 teaspoons whole-grain Dijon mustard
  • grated zest of 1 lemon
  • 2 tablespoons lemon juice, freshly squeezed
  • 3/4 teaspoon kosher salt (divided)
  • 3 tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup fresh dill, chopped
  • 3 tablespoons drained capers, coarsely chopped

Directions

  1. In a large pot, bring the water to a boil over high heat. (If you have a steamer insert, put it in the pot to hold the Romanesco. If you don’t have one, don’t worry about it.)
  2. Add the Romanesco, cover the pot, turn down the heat to medium and steam for 2 to 3 minutes, until crisp-tender.
  3. Using a slotted spoon, transfer the Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer to cool.
  4. In a small bowl, to make the vinaigrette, whisk together the mustard, lemon zest, lemon juice and 1/4 teaspoon of the salt.
  5. Slowly add the oil, whisking constantly with a fork to form an emulsified vinaigrette.
  6. Put the Romanesco in a serving bowl. Add the bell pepper, onion, dill, capers, the remaining 1/2 teaspoon salt and the vinaigrette and toss gently to combine.
  7. Cover and refrigerate until ready to serve. It will keep well for several hours. Just before serving, taste and add more salt if needed.

Find more vegetarian summer salad recipes on Food Republic:


Broccoli chopped salad

From what I’ve been hearing, it sounds like “Brokeback Mountain” is a pretty good bet to win a few Oscars on Sunday. I’ve got no quarrel with that. It’s a beautiful movie: poignantly told, splendidly acted and gorgeously photographed. It’s got something for everyone.

I, for one, am thinking about nominating it as one of the great food films -- maybe even of all time. That will probably take some of you aback. But then your mouths probably weren’t watering as those rivers of little white lambs defied gravity rolling happily uphill on their way to summer pasture. All of those chops, shanks, saddles and gigots, merrily on the move! Granted, maybe I’m an exception -- though it did seem to me that that image seemed to be repeated throughout the film with intoxicating regularity.

Still, there certainly aren’t a whole lot of what you’d normally think of as standard-issue food scenes in “Brokeback.” It’s no “Big Night” or “Babette’s Feast.” You’re not going to hurry home from a matinee anxious to repeat any of the dishes for dinner, not unless you have an inexplicable affection for canned beans.

But that does not mean that food is not an important part of the movie. Remember, it was directed by Ang Lee, who earlier did the cuisine-rich “The Wedding Banquet” and “Eat Drink Man Woman.” He is not a filmmaker blind to the charms of fine cooking.

Rather, I think the lack of good grub was an artistic choice, meant to reflect the narrowed lives of the main characters and their deliberate turning away from comfort, perhaps even joy.

Let’s face it, these are guys who lived on canned beans for weeks before they noticed and even then it took another couple of weeks before they did anything about it. Plainly, Jack Twist and Ennis Del Mar did not think a whole lot about food.

That’s pretty much true to life, judging from my experience with cowboys and cuisine. I have to say I’m pretty skeptical of the combination right from the get-go. I know that there have been books written about cowboy cooking, but I don’t know of any that were written by actual cowboys.

And I think I’m probably in a position to know. Well before I ever started to think about writing about cooking, I wrote about cowboys. Those are two remarkably different subjects and as far as I know I’m the only one who has done both. It’s a narrow niche, but it’s all mine.

I worked my way through college as a sportswriter on my local paper in New Mexico and for five years one of my beats was covering rodeos. I had the hat and I had the boots -- everything, as they say, but the horse.

Best of all, I got to spend a lot of time hanging around bucking chutes, talking to anyone who looked interesting -- rodeo clowns who bounced from event to event in clapped-out pickups, a bubbly little barrel racer named Reba McIntire, and, most memorably, a charismatic bull rider named Larry Mahan, who had just won a record sixth-straight all-around cowboy title and let me pal around with him whenever he was in town.

I even took a summer off to tend bar at a place that catered almost strictly to cowboys. My jobs there were not so glamorous -- mainly popping the tops on bottles of beer, refereeing the pool table and trying to avoid getting caught in the middle of fistfights.

The purpose of this little canter down memory lane is merely to establish my bona fides when I say that cooking almost never crosses a cowboy’s mind. Eating does, from time to time, but only as a necessary prelude to other, more important activities: working, drinking or dancing, not necessarily in that order.

In all the time I spent hanging around with cowboys, I can remember occasional conversations about whether we should eat, but I never remember anyone once asking what we should eat.

As evidence, consider my cowboy friends’ favorite restaurant, a truck stop named, without a trace of irony, the Terminal Cafe. The specialty was cream gravy that was served on just about everything, especially biscuits and chicken-fried steak. It was a starchy paste that was certainly not creamy and was barely gravy but it was filling and that was good enough for a cowboy.

Years later, as a restaurant critic, I went back to the Terminal with the idea that it might make a funny story. I left halfway through the meal as the man who owned the place was sobbing into the pay phone. It closed soon thereafter -- truly terminal at last.

Seeing “Brokeback” got me thinking about my friends from back then. And inevitably, given my nature, that led to wondering about what I would fix them for dinner if I ever got the chance to see them again.

This is not as easy a decision as it might seem. After years of cooking, I’ve learned that feeding non-foodie friends is a delicate balance. On the one hand, you don’t want to go so basic that they think you’re patronizing them. On the other, it’s pretty easy to freak them out.

I remember once showing off for a good friend, making her a risotto with bitter greens. I loved it: the greens had turned creamy and sweet, perfectly matching the earthy, slightly chewy rice. She said, “I’m sure it was good and I know I would have loved it if I was more sophisticated.”

So let’s see, I managed not only to serve her something she didn’t like, but to make her feel stupid in the process. A Daily Double! That’s not a mistake I ever want to repeat.

So I’d start dinner with something recognizable but a little different, just to get them used to the idea. Broccoli chopped salad is a good example. The form is familiar and so are the ingredients: broccoli, mushrooms, blue cheese, bacon and vinaigrette. It’s just that the bacon is pancetta, which gives it a bit of a black pepper bite, and the vinaigrette is made with tarragon vinegar, which lends a subtle herbal tang to the mixture.

For the main course, as a homage to “Brokeback” it seems like we really would have to have lamb . and beans. I doubt if many of my old cowboy buddies have ever heard of cassoulet, but I’m sure they’d recognize the idea of meat and beans cooked together until they’re both buttery.

To echo those textures and to add their own sweet flavor, slip in slivers of fennel bulbs so they braise gently and become creamy and melting. I also love Paula Wolfert’s trick of blanching whole garlic cloves to tame them a little before sticking them in among the white beans. You’ll barely taste the garlic, but a hint of it will suffuse the stew. Sage-perfumed bread crumbs sprinkled on top add a complementary fragrance and a contrasting crunch.

For you non-cowpokes, this makes a wonderful meal-in-a-bowl to tuck into on the couch in front of the television on, say, Oscar night.

After a big pot of lamb and beans, dessert ought to be something simple and light. That doesn’t sound like your typical description of a gratin, but it certainly fits this fruit-based version. Granted, if you have a hard time picturing cowboys eating cassoulet, just imagine their reaction to a “light and creamy orange gratin.” But by this point in the meal, you’ve either converted them or lost them forever.

Slice oranges and layer them in a heat-proof dish. Make a sabayon by whisking egg yolks, sugar and juice over heat until they swell and make a pastry cream. Spoon this over the oranges, scatter sliced almonds over the top and run it under the broiler just until it is puffed and light brown -- no more than a few minutes.

There are a couple of tricks to this dish. First, cook the sabayon in a double boiler and whisk constantly to keep the egg from scorching. The water should be simmering, not boiling. Just as important, start with a cold broiler to brown the top. If you preheat it, the oranges will bake and express enough juice to make the dish a little sloppy.

That wouldn’t be a critical mistake, but just the same, this is one meal where you want dessert to be perfect. Remember, the only other thing “Brokeback Mountain” lacked besides good food was a happy ending.


About This Broccoli Salad

Inspired by the Byerlys Sunny Broccoli Salad, this one differs in a few ways:

  1. Blanched broccoli. I don’t mind a raw broccoli salad, but I prefer broccoli that’s been briefly blanched: here, I dunk the broccoli into boiling, salted water then immediately remove it. This step not only takes that raw edge off the broccoli but also transforms its hue from muted to bright green.
  2. No stem left behind. Here, I use the whole head of broccoli: the florets are broken into small pieces the tender stems sliced into rounds the tough stalks grated into fine shreds. It’s all so delicious. (Video guidance provided below)
  3. I’ve added quinoa. You can definitely make this salad without the quinoa, but I find its addition bulks it up. I love using red quinoa for the pops of color it adds. I boil it “pasta-style” in the same pot the broccoli has quickly blanched in.
  4. No bacon. There’s so much flavor going on here, adding bacon is unnecessary. I don’t think you’ll miss it.
  5. Different dressing. The Byerlys broccoli salad dressing recipe calls for mayonnaise, but I’ve used my favorite “coleslaw” dressing in its place: 1/2 cup sour cream, 1/2 cup buttermilk, 2 tablespoons vinegar, 1 tablespoon sugar, 1 teaspoon salt. It’s delicious, and if you’ve never made it, I can’t recommend it enough the next time you find yourself needing to make a slaw. It couldn’t be simpler either. If you are looking to avoid dairy, here are four other dressings you could make in its place:

This salad holds up well in the fridge, so if you’re looking for something to make on the weekend to pack up for lunches for the week ahead, look no further. These quart containers are great for that purpose.

Here’s the play-by-play:


Related Video

My husband and I are broccoli lovers but both of us found this unpalatable. Definitely will not make this again.

Really good. I doubled the dressing recipe to really get good coverage. You don't need nearly so much oil either. I cut it in half and added roasted red peppers.

Lovely and flavorful. I realized at the last minute that I had no sherry vinegar, so I substituted a tablespoon of seasoned rice vinegar and a half-tablespoon of Harvey's Bristol Cream. I also sauteed the croutons in MUCH less oil than indicated, then poured the excess into my shake-bottle and added fresh oil to the amount needed to balance the vinegar mixture. That avoided the extra oiliness without sacrificing flavor, and the croutons were also quite crisp. I also used a 7-grain bread for the croutons, which added interesting depth to the flavors.

I made the dressing using only 3 T of olive oil and left out the croutons. Otherwise, the recipe was followed as written. Very nice way to serve broccoli. Next time I would consider adding some chopped roasted red peppers.

Delicious, even without the croutons. Perhaps a bit too salty, but a great dressing.


Related Video

My husband and I are broccoli lovers but both of us found this unpalatable. Definitely will not make this again.

Really good. I doubled the dressing recipe to really get good coverage. You don't need nearly so much oil either. I cut it in half and added roasted red peppers.

Lovely and flavorful. I realized at the last minute that I had no sherry vinegar, so I substituted a tablespoon of seasoned rice vinegar and a half-tablespoon of Harvey's Bristol Cream. I also sauteed the croutons in MUCH less oil than indicated, then poured the excess into my shake-bottle and added fresh oil to the amount needed to balance the vinegar mixture. That avoided the extra oiliness without sacrificing flavor, and the croutons were also quite crisp. I also used a 7-grain bread for the croutons, which added interesting depth to the flavors.

I made the dressing using only 3 T of olive oil and left out the croutons. Otherwise, the recipe was followed as written. Very nice way to serve broccoli. Next time I would consider adding some chopped roasted red peppers.

Delicious, even without the croutons. Perhaps a bit too salty, but a great dressing.


Ingredients

Servings Serves 4 to 6 as a main course

Amount Per Serving Calories 684 Calories from Fat 529 % Daily Value * Total Fat 59g 91 % Saturated Fat 32g 160 % Cholesterol 0mg Sodium 626mg 27 % Total Carbohydrate 29g 10 % Dietary Fiber 7.1g 29 % Protein 16g 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Spiced Raw Broccoli Salad with Fresh Date Vinaigrette + Crispy Tortilla Strips

Combine Broccoli and Cheese in a large mixing bowl and drizzle with half of the Dressing, salt and pepper to incorporate. Next add the Lettuce leaves, Julienne Kale, Leek Rings, Tortilla Strips the remaining dressing, salt, pepper and lightly toss to coat all ingredients in the dressing. Transfer to plate and eat right away.

Crispy Leek Rings & Tortilla Strips

1/2 Leek, Sliced to Quarter Sized Thickness

1 Tablespoon Tajin or Chili Seasoning

Crispy Leek & Tortilla Strip Procedure:

In a small sauté pan, combine Leeks, Tortilla Strips & Olive oil and place over high heat. Place Paper Towel on a plate and set aside. When Tortillas and Onions become golden brown, remove oil from heat and with a slotted spoon transfer Onions and Tortillas to plate prepped with paper towel. Season immediately with tajin/seasoning and allow to cool to room temperature.

Date Vinaigrette

4 oz Olive Oil (Use the oil from the frying of the Leeks and Tortillas once cooled)

Combine all ingredients in a blender and puree until smooth. Store for up to 5 days in the refrigerator.


Macaroni, anchovy and purple sprouting broccoli cheese

Thomasina Miers’ macaroni, anchovy and purple sprouting broccoli cheese. Photograph: Louise Hagger/The Guardian

The addition of broccoli lightens the heft of a traditional macaroni cheese, while the anchovies lend it a bewitching depth of flavour. Serve with a crisp, green salad. Serves six.

400g macaroni
250g purple sprouting broccoli, chopped into 2cm pieces
45g butter
10 anchovy fillets, chopped
3 tbsp plain flour
2 bay leaves
1 litre whole milk
A few gratings of nutmeg
3 sprigs fresh thyme, leaves picked
150g gruyère, comté, mature cheddar or lancashire (or a mixture thereof)
100g grated parmesan
Salt and freshly ground black pepper
3 tbsp breadcrumbs
Olive oil, to drizzle

Heat the oven to 200C/400F/gas 6. Bring a big pan of salted water to a boil and cook the macaroni for two minutes less than stated on the pack add the broccoli to the pot for the final two to three minutes. Check that both are tender, then drain and run under cold water to cool off and refresh.

Melt the butter in a pan on a medium heat, stir in the anchovies and cook, crushing them into the butter, until they break down. Add the flour to the pan and stir constantly for a minute, then add the bay leaves. Slowly pour in the milk, whisking constantly, until the mixture comes to a boil and begins to thicken. Turn down the heat to low, simmer gently, stirring frequently, for four to five minutes, then add the nutmeg, thyme, the gruyère/comté/cheddar/lancashire mix and half the parmesan, and stir until you have a smooth, luscious sauce. Season to taste.

Combine the warm sauce with the pasta and broccoli – add a splash of boiling water if it seems a bit thick and in need of loosening, then spoon into a baking dish. Mix the remaining parmesan with the breadcrumbs and sprinkle on top, drizzle with a little oil (and drape over a few more anchovies, if you like), then bake for 20 minutes until golden, bubbling and delicious.