Broccoli Salad

 

Broccoli Salad Ingredients ▢1 large head of broccoli (1 ½ pounds or 680g) ▢1 medium fennel bulb, very thinly sliced (optional, see note 1) ▢1 large handful of flat-leaf parsley, chopped ▢1 tablespoon extra virgin olive oil ▢½ cup (40g) panko breadcrumbs (see note 2 for GF sub) ▢½ cup (70g) roasted almonds or pistachios, chopped (see note 3 for nut-free sub) Dressing ▢1 to 2  peppers, thinly sliced (2 for a good level of heat) ▢3 tablespoons golden raisins (or brown / Thompson raisins), chopped ▢3 tablespoons maple syrup or agave nectar ▢1 medium shallot, diced ▢2 garlic cloves, minced or grated ▢1 medium lemon, zested + 2 to 3 tablespoons lemon juice ▢1 teaspoon Dijon mustard ▢½ teaspoon red pepper flakes (optional, for more heat) ▢¼ teaspoon salt, more to taste ▢Freshly cracked black pepper ▢¼ cup (56g) extra virgin olive oil Instructions Make the dressing. Add the peppers, raisins and maple syrup to a small saucepan or small non-stick skillet. Bring to a simmer, and simmer at a decent simmer for 5 minutes, stirring occasionally. The mixture will froth and bubble as the chiles release their water. Add the shallots and simmer for 3 more minutes. Transfer the mixture to a glass jar and allow to cool slightly. Add in the minced garlic, lemon zest, 2 tablespoons of lemon juice, mustard, red pepper flakes, ¼ teaspoon kosher salt, several cracks of pepper, and olive oil. Shake well to combine. Taste, adding more salt or pepper to taste, and 1 more tablespoon of lemon juice as desired. The dressing will be thick. Prep the broccoli. Cone #3   Prep the fennel. Slice off the fennel stalks. Pick off the wispy fronds and save for garnish. Remove any tough outer layer from the fennel bulb, then slice the bulb in half, lengthwise. Using cone #4, very thinly slice the bulb crosswise. Toast the panko. Heat 1 tablespoon olive oil to a small skillet over medium heat and allow to warm, about 1 minute. Add the panko bread crumbs and season with a pinch of salt and pepper. Stir frequently, especially once the panko starts to turn color, 3 to 5 minutes, until most of it is golden brown. Add the broccoli, fennel, and parsley to a large serving bowl. Pour in some of the dressing and toss. Add more dressing as desired and toss again. Season to taste with salt and pepper. Add your panko crumbs and nuts and toss again. Enjoy.