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BBQ & Grill

Broccoli Crunch Salad

From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese. Serve this salad as a side or turn it into a meal-prep-friendly lunch—just leave the Parmesan crisps out until serving so they don’t get soggy. Look for Parmesan crisps in the dressing aisle near croutons.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 3 tablespoons red-wine vinegar
  • 2 medium cloves garlic, minced (about 2 tsp.)
  • 1 teaspoon italian seasoning
  • ½ teaspoon salt
  • ⅓ cup extra-virgin olive oil
  • 5 cups broccoli florets, cut into ½-inch pieces
  • 1 large shallot, chopped (⅓ cup)
  • ⅓ cup chopped drained sun-dried tomatoes
  • ⅓ cup chopped unsalted raw pistachios
  • ⅓ cup unsalted roasted pepitas
  • ⅓ cup parmesan crisps, crushed (10 crisps)

Directions

  1. Whisk 3 tablespoons vinegar, the minced garlic, 1 teaspoon Italian seasoning and ½ teaspoon salt together in a small bowl. Gradually add ⅓ cup oil in a thin, steady stream, whisking until emulsified.
  2. Combine broccoli pieces, chopped shallot and ⅓ cup sun-dried tomatoes in a large bowl. Drizzle with the vinaigrette and toss until evenly coated. Cover and refrigerate until flavors meld, at least 30 minutes (or up to 3 days).
  3. When ready to serve, stir in ⅓ cup each pistachios, pepitas and crushed Parmesan crisps.