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    Broccoli Spoon Salad With Warm Vinaigrette

    salad
    ​

    4 servings

    porce

    -

    celkový čas
    Začít vařit

    Ingredience

    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

    Pokyny

    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 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.

    4 servings

    porce

    -

    celkový čas
    Začít vařit

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    Ingredience

    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

    Pokyny

    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 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.