Chopped Broccoli Crunch Salad
Servings 4
Equipment
- Sharp Knife
- Large skillet
Ingredients
Vinaigrette:
- 2½ tbsp olive oil
- 2 tbsp red wine vinegar
- 1½ tsp honey
- ½ tsp Dijon mustard
- ½ tsp lemon zest optional
- Sea salt and freshly cracked black pepper to taste
Marinated Broccoli:
- 2 cups of broccoli florets chopped small
- ½ tbsp red wine vinegar
- Pinch of sea salt
- Pearl Couscous and Plumped Cranberries:
- ½ cup pearl couscous
- ¼ cup dried cranberries
Salami, Onions, and Almonds:
- 1 tsp olive oil
- 1½ oz salami chopped into small, thin strips
- ½ small red onion sliced thinly
- 3 tbsp whole raw almonds, unsalted, chopped into big pieces
- 1 garlic clove finely minced
Serving:
- Parmesan finely grated (or feta cheese crumbles), optional
Instructions
- Prepare the vinaigrette by combining the olive oil, red wine vinegar, honey, dijon mustard, lemon zest, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow flavors some time to mingle.
- Prepare and marinate the broccoli by chopping the broccoli florets and stems into small, spoonable pieces.
- Marinate the broccoli by placing the chopped broccoli in a large bowl, including the tiny, scattered floret confetti.
- Sprinkle broccoli with vinegar and a pinch of sea salt. Toss to coat, and set aside to marinate for 30 minutes. Side Note: Don't skip this step; it not only seasons the raw broccoli, but it also softens it slightly.
- Cook the couscous and cranberries by bringing a large saucepan of water to the boil. Add the couscous and cook for 8-10 minutes, or according to the package instructions.
- Add the dried cranberries to the boiling couscous during the last 30 seconds of cooking, which will help them plump up. Drain well, then return the large saucepan.
- Toss couscous and cranberries with 1 tablespoon of the vinaigrette while it's hot, then set aside for 10 minutes to cool and absorb the flavor.
- Cook the salami, onions, and nuts by heating the olive oil over medium-high heat in a large skillet. Add the salami and cook for about 2 minutes, stirring often.
- Add the onion and almonds and cook, stirring often, for 2-3 minutes, until onions are tender.
- Add the garlic and cook for 1 minute. Remove from the heat.
- Pour the salami mixture on top of the broccoli and set aside to cool for a bit.
- Finish the salad by adding the cooled couscous and cranberries to the bowl with the broccoli mixture, and drizzle with the remaining well-shaken vinaigrette; toss until evenly coated.
- Serve with fresh Parmesan or feta cheese, if desired. Enjoy.
- Keeps for up to three days in the fridge, even dressed.