Vegan Broccoli Spoon Salad with Ras-El-Hanout Vinaigrette
Source: Bon Appetit, Better Vegan Category: Vegan Salads & Dressings
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min Serves 4
Vegan I Gluten Free I Refined Sugar Free I Soy Free I Grain Free
About this recipe
Not only this salad is full of flavor, it combines the best possible textures in one dish: crisp broccoli; chewy, sticky dates; and crunchy toasted pistachios. If you are not familiar with ras-el-hanout, it's a Moroccan spice blend featuring aromatic, warm spices: cumin, ginger, cinnamon, coriander, cayenne pepper, allspice and cloves. If you don't have ras-el-hanout, you can use garam masala or curry powder instead. This is a great make-ahead salad, as it only gets better as it sits. Broccoli soaks up the bright, citrusy dressing resulting in an incredibly flavorful, well-rounded dish.
6 Tbsp. avocado oil
2 tsp. ras-el-hanout
1 garlic clove, finely grated
2 Tbsp. fresh lemon juice
2 Tbsp. raw unfiltered apple cider vinegar
1 Tbsp. maple syrup
Pink Himalayan 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
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. salt
3/4 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander seeds
1/2 tsp. cayenne
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1. Prepare the ingredients.
2. For Ras-El-Hanout: In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
3. For Salad: Line large baking sheet with paper towels. Bring about 4 quarts of water to boil in a large pot, add broccoli and blanche for 3 minutes starting the timer from the moment you put the broccoli in. Drain, spread out on paper towel-lined baking sheet and let cool.
4. 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 maple syrup. Season vinaigrette with salt and pepper; set aside.
5. 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.
6. 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. Serve.