Broccoli Salad with Dates and Chili-Lime Vinaigrette
Recipe Inspired by a salad at Dishoom in London
4 cups broccoli florets
½ cup salted and roasted pepitas
½ cup toasted pistachios, chopped
2 each Fresno chilies seeded, sliced thin
4-5 dates, pitted and sliced
a handful of mint leaves, torn
kosher salt and freshly grated black pepper, to taste
For the Vinaigrette
juice from 3 limes, freshly squeezed
2 tablespoons rice wine vinegar
1 tablespoon granulated sugar
1-inch piece of ginger, peeled and grated on a microplane
2 serrano chilies, seeded, deveined and minced
½-1 cup vegetable oil (depending on how tart you like it)
kosher salt, to taste
For the Salad: blanch the broccoli in salted water until very tender, then shock in ice water and drain well. Chop the broccoli and transfer to a large bowl. Toss in the roasted pepitas, toasted pistachios, Fresno chilies and dates. Dress with as much vinaigrette as desired. Taste for seasoning and enjoy.
For the Vinaigrette: combine everything but the oil in a blender. Puree on low speed while slowly streaming in the oil until the dressing emulsifies. Season to taste with salt.
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