Made a few substitutions thanks to quarantine life – green onion for the cilantro, garam masala for the ras-el-hanout, no pistachios – and still really enjoyed this. Especially great the next day after hanging out in the fridge. My takeaway is this is a great template for a broccoli salad, I look forward to making it again and trying different add-ins.
This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
- 6 Tbsp. grapeseed or other neutral oil
- 2 tsp. ras-el-hanout
- 1 garlic clove, finely grated
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. white balsamic vinegar or white wine vinegar
- 1 Tbsp. honey
- Kosher salt, freshly ground pepper
- ¼ cup raw pistachios
- 1 small shallot, finely chopped
- 1 medium jalapeño, finely chopped
- 6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)
- 1 cup finely chopped cilantro
- ⅓ cup finely chopped pitted dates
Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.
Do ahead: Salad can be made 1 day ahead. Cover and chill.