This broccoli salad is a little smoky from the char, a little sweet from the dates, a tiny bit spicy from a hit of red pepper flakes and just the right amount of tart from the balsamic vinaigrette. Add to that the contrasting textures of the barely cooked broccoli, toasted almonds, and creamy mozzarella, and you’ve got all the elements of an addictive vegetable dish. This is even better on day two so make a double batch if you’re feeding a crowd. You’ll want leftovers.
Vinaigrette Ingredients
- 1 small shallot, minced
- ¼ cup balsamic vinaigrette
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Large pinch red pepper flakes
- 1 teaspoon kosher salt
- 1/2-3/4 cup evoo (depending on how acidic you like your vinaigrettes)*This vinaigrette recipe makes more than you need but can be used on any number of salads.
Salad Ingredients
- 2 heads broccoli, trimmed, cut into bite size florets (stems cut into ~1/2 inch irregular cubes)
- 1/3 cup mint leaves
- 1/3 cup dried dates, sliced (could also use dried cranberries or halved grapes)
- 1/3 cup toasted almonds, chopped (toast at 400 degrees for ~10 minutes until very fragrant and lightly golden in the middle when chopped)
- 1 ball mozzarella torn into bite-size pieces (crumbled goat cheese or shaved parm would also be nice)
- Zest of 1 lemon
- Maldon salt
Method
Make the vinaigrette: Whisk the shallot through salt together in a small mixing bowl. Next, slowly drizzle in the evoo while continuing to whisk the vinaigrette together. Set aside. (Holds for one week refrigerated.)
Make the broccoli salad: Prepare a charcoal or gas grill over high heat. Make a makeshift “sheet pan” by overlapping two pieces of aluminum foil and folding up the sides about an inch. Place this on a real sheet pan for easy transfer outside to the grill; scatter the broccoli florets evenly across it. Leave them unoiled and unseasoned. When grill is piping hot, carefully transfer the aluminum foil “sheet pan” onto the hottest part of the grill. Cook, undisturbed until the undersides of the broccoli is just charred but the broccoli remains mostly raw, ~3-5 minutes depending on the heat of your grill. Carefully transfer back onto the real sheet pan. (Alternatively, char the broccoli florets under a piping hot, preheated broiler.)
To finish the salad, toss the warm broccoli with 4+ tbsps of the vinaigrette. Allow to cool completely, then toss with the mint leaves, sliced dates, toasted almonds, cheese and lemon zest. Add more vinaigrette to taste and finish with a pinch of maldon salt. Enjoy!
Serves 4 people.