As soon as I saw this recipe in a recent issue of Bon Appetit magazine, I knew I had to make it. I immediately ripped the recipe and the photo of the salad out of the magazine and sat down to make a shopping list.

The salad didn’t call for fennel, but I thought it did–so I added it!

Reading from Bon Appetit:

“Why we love it. This hearty chopped broccoli salad from chef Beverly Kim, co-owner of Parachute and Anelya in Chicago, is meant to be made ahead; it just gets better as the ingredients mingle over time. Each texture-filled forkful is an adventure. Your first might be stacked with tingly bits of jalapeno and cooling cilantro leaves. The next with buttery pistachios and chewy dates, pliable and soft from soaking in the liquid gold vinaigrette pooling at the bottom of the bowl……”

It is a poem!

Ingredients

6 Tbsp. grapeseed or other neutral oil
2 tsp. ras-el-hanout (I used Garam Masala.)
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 fennel bulb, rinsed and chopped
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. (I did not chop the pistachios.)
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.

Salad can be made 1 day ahead. Cover and chill.

This is one of the best salads I have ever made!

Served with grilled steak and steak fries. YUM!