Broccoli Crunch Salad

 Broccoli provides fiber and essential nutrients in this vegetable-forward side or meal-prep lunch.

Red-wine vinaigrette delivers a briny flavor, complementing the nuttiness of the cheese.

You can make this dish up to three days ahead—just store the Parmesan crisps separately.

Ingredients

3 tbsp red-wine vinegar / apple cider vinegar

2 medium cloves garlic, minced (about 2 tsp.)

1 tsp Italian seasoning

½ tsp salt

⅓ cup extra-virgin olive oil 

5 cups broccoli florets, cut into ½-inch pieces

1 large shallot, chopped (⅓ cup)

⅓ cup chopped drained sun-dried tomatoes

⅓ cup chopped unsalted raw pistachios

⅓ cup unsalted roasted pumpkin seeds

⅓ cup Parmesan crisps, crushed (10 crisps)

 Preparations

 Whisk 3 tablespoons vinegar, the minced garlic, 1 teaspoon Italian seasoning and ½ teaspoon salt together in a small bowl. Gradually add ⅓ cup oil in a thin, steady stream, whisking until emulsified. 

Combine broccoli pieces, chopped shallot and ⅓ cup sun-dried tomatoes in a large bowl. Drizzle with the vinaigrette and toss until evenly coated. Cover and refrigerate until flavors meld, at least 30 minutes (or up to 3 days). 

When ready to serve, stir in ⅓ cup each pistachios, pumpkin seeds and crushed Parmesan crisps.  

 

 

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