Broccoli Spoon Salad With Warm Vinaigrette

Picture and Recipe By: Beverly Kim via bon appetit

INGREDIENTS:

• 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

DIRECTIONS:

1. 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.
2. 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.
3. 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.

bon appetit: Broccoli Spoon Salad with Warm Vinaigrette