• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 5 mins cook

Broccoli salad

Salads with pep, punch and panache by Julie Biuso


Broccoli salad

  • 1/4 cup pine nuts
  • 4 tbsp extra virgin olive oil, plus extra for pine nuts and for finishing
  • flaky sea salt, for sprinkling
  • 2 heads small broccoli
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 2 large cloves garlic, crushed
  • 1 cup grated parmesan, plus slivers for the top
  • few handfuls radicchio leaves, to serve


Broccoli salad

  1. Fry pine nuts in a splash of oil in a small frying pan. Transfer to a plate lined with paper towels and sprinkle with sea salt.
  2. Trim broccoli heads. Plunge one head, floret-side down, into a large pan of well-salted water and cook for 1 minute, then turn broccoli over and cook stalk end for 1 minute. Remove broccoli and immediately refresh with plenty of cold water, until it feels cool. Repeat with other broccoli head.
  3. Drain broccoli, shake off excess water, then pat dry with paper towels. Either slice very finely with a sharp knife or slice on a mandoline. Transfer to a large bowl.
  4. Whisk 4 tablespoons oil, balsamic vinegar, 1 teaspoon salt and the garlic together in a small bowl. Gradually whisk in the parmesan. Tip dressing into bowl of broccoli, using a rubber scraper to get it all. Toss well until evenly coated.
  5. Put several leaves of radicchio on each plate and top each with a mound of broccoli salad (if liked, first press broccoli into a small cup, then invert onto leaves to help keep the shape). Dot with a little oil. Top broccoli mounds with slivers of parmesan and scatter with pine nuts.


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