Broccoli Recipes

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. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Ingredients

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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

Preparation

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Step 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.

Step 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.

Step 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.

Step 4

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