Chili Broccoli Salad
Make this, eat some now, pack some for later. It's the bomb!
Last year, I got to eat at Dishoom in London (twice!) and I had this salad. My girlfriends and I took one bite and we knew my mission when I got home… recreate it! It’s crunchy, spicy a little sweet and the best part is it keeps really well for lunch the next day! My best advice is DON’T OVER- STEAM THE BROCCOLI!
Ingredients:
1 large head of broccoli, broken down into large pieces
¼ cup extra virgin olive oil
1 garlic clove, smashed
Juice and zest of 1 lime (2 if it’s dry)
½ teaspoon kosher salt
4 medjool dates, pitted and finely chopped
¼ cup pepitas, toasted (see notes)
¼ cup shelled pistachios, chopped (peanuts can work too)
1 small fresh red chili or jalapeño, very thinly sliced (see notes)
Handful of cilantro, chopped
Handful of mint, chopped
Here’s How:
Steam the broccoli until just fork tender and still bright green- about 1 minute. You only want it lightly steamed, so that there is still a little crunch in the middle. So keep checking it with a fork. Transfer to a cutting board to cool.
In a large bowl, combine the oil, garlic, lime zest and juice, salt and dates. Stir together to let the garlic infuse into the dressing.
Meanwhile, chop broccoli into small pieces. It’s fine to use the stem here. It adds nice crunch.
Remove and discard the garlic clove. Add the broccoli to the bowl along with the remaining ingredients. Toss to combine. Taste for salt and lime juice.