From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese. Serve this salad as a side or turn it into a meal-prep-friendly lunch—just leave the Parmesan crisps out until serving so they don’t get soggy. Look for Parmesan crisps in the dressing aisle near croutons.
Broccoli Crunch Salad
From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese. Serve this salad as a side or turn it into a meal-prep-friendly lunch—just leave the Parmesan crisps out until serving so they don’t get soggy. Look for Parmesan crisps in the dressing aisle near croutons.
Ingredients
- 3 tablespoons red-wine vinegar
- 2 medium cloves garlic minced (about 2 tsp.)
- 1 teaspoon Italian seasoning
- ½ teaspoon 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 pepitas
- ⅓ cup Parmesan crisps crushed (10 crisps)
Instructions
- 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, pepitas and crushed Parmesan crisps.
Notes
To make ahead
Refrigerate in an airtight container for up to 3 days. Add the Parmesan crisps right before serving so they maintain their crispiness.
