Italian Broccoli Salad
Published March 28, 2022
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small shallot, thinly sliced
1 ½ pounds broccoli (about 2 medium heads)
Kosher salt (Diamond Crystal) and black pepper
½ cup roasted, salted almonds, coarsely chopped
¼ cup drained, sliced pickled peppers, such as peperoncini
¼ cup pitted, torn olives, such as kalamata or Castelvetrano
⅓ cup extra-virgin olive oil, plus more as needed
⅓ cup red wine vinegar, plus more as needed
3 slices provolone (about 3 ounces), torn or cut into bite-size pieces (or use 1 ½ ounces aged provolone)
Nutritional analysis per serving (4 to 6 servings)
19 grams carbs; 10 milligrams cholesterol; 310 calories; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 7 grams fiber; 634 milligrams sodium; 12 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the sliced shallot under cold water and transfer to a large bowl.
- Step 2
Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there’s no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Step 3
Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Step 4
Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
Private Notes
Comments
I'm so glad to see a broccoli salad recipe that isn't sweet! I've made one similar to this for decades. Mine has in addition to the broccoli, stuffed green olives, chopped hard cooked egg, red onion, chopped mushrooms, and just enough lemon juice & mayo dressing to combine everything. I like the idea of the pickled peppers and almonds in this one and am looking forward to trying it. Sweet broccoli salad? Not for me, thank you!
Toss in a handful of chewy raisins or dried cranberries for a sweet note of contrast and texture. Yum.
Yay for more Broccoli salads!! Melissa Clark’s Broccoli Salad with Garlic and Sesame is a favorite go-to in our house, so this recipe is definitely up our alley. We usually blanch the broccoli very, very briefly, so that it is just a smidge less crunchy, for our tastes. Going to pair this with homemade pizza, focaccia, or mozzarella sticks on our next night in!
This was really delicious! I added chickpeas and omitted scallions and olives
Made as written minus the cheese and yum!! I was able to let it sit for about 3 hours and agree with the other comments that the broccoli basically “cooks” in the dressing. Loved it and will make many more times!
I was really hoping to love this after so many rave reviews, but we found it much too vinegary. The brine from olives and peperoncini plus red wine vinegar was overpowering. Perhaps it wasn't a good idea to blanch the broccoli, suggested by several reviewers, since the acid ended up pickling it to death. I'll try again with raw broccoli and dial down the vinegar next time. I did add mortadella, chickpeas, and grape tomatoes. And I might try pistachios instead of almonds.