Broccoli Spoon Salad

Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

It’s a salad you eat with your spoon! Make this anytime of the year. It gets better the next day. Ras el hanout is a vibrant, earthy spice mix used in everyday Moroccan dishes. If you can’t find ras el hanout curry powder or garam masala are great sub ins. Eat as is or for a larger meal pair with some grilled lamb chops.

Ingredients

6 tablespoons (90g) olive oil
2 teaspoons ras-el-hanout
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 tablespoon 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 (use those stems)
⅓ cup finely chopped pitted dates

Chef Tips

Preparation

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 preheated 350F oven until golden brown, about 10 minutes. Transfer to a cutting board and let cool; roughly 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.