Broccoli salad with radicchio, basil, and pistachios
Delight your taste buds with a vibrant broccoli salad featuring the bold flavors of radicchio, fragrant basil, and crunchy pistachios. Perfect balance of fresh ingredients.
Ingredients:
- 1360g broccoli, stems peeled and cut into thin strips, florets reserved
- 1 cup roasted shelled pistachios (60g; 60g), divided
- 3 tablespoons white wine vinegar (45ml)
- 1 teaspoon Dijon mustard (5ml)
- 2 medium cloves garlic
- 1/2 cup vegetable oil (120ml)
- 5 large basil leaves
- 1/4 cup extra-virgin olive oil (60ml), divided
- Kosher salt and freshly ground black pepper
- One (10-ounce; 280g) head radicchio, quartered, cored, and leaves cut into wide strips
- Shaved Parmigiano-Reggiano cheese, for garnish
Instructions:
- Fill a bowl with icy cold water. Cook broccoli florets in batches in a pot of salted boiling water until they are just slightly tender and turn bright green, about 1 minute. Quickly move the florets to the ice bath using a strainer and repeat the process with the remaining broccoli florets.
- After the broccoli has been thoroughly chilled, ensure that excess water is completely drained.
- While the broccoli is cooling, blend 1/4 cup of toasted pistachios with vinegar, Dijon mustard, garlic, and vegetable oil in a blender. Blend on high speed, pausing to scrape down the sides of the blender if needed, until the pistachios are mostly pureed with some small pieces remaining. Add basil leaves to the mix and blend until finely chopped. Pour in olive oil and blend on low speed until everything is mixed. Season with salt and pepper.
- Crush or finely chop the remaining pistachios. In a large salad bowl, mix together drained broccoli florets, broccoli stems, crushed pistachios, radicchio, and a generous amount of shaved Parmesan cheese. Mix the dressing well (you can quickly blend it on low speed in the blender for a stir), then drizzle just enough to lightly coat all the ingredients. Toss thoroughly and season with salt and pepper. If the salad appears to need more dressing, add some more. Garnish with additional fresh shavings of Parmesan and serve.
Summary:
- Calories: 2702 kcal
- Fat: 230 g
- Protein: 66 g
- Carbs: 135 g
- Potassium: 6034 mg
- Magnesium: 466 mg