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Author Notes: This recipe comes from Chadwick Boyd's collection, Entertaining with Vegetables.
You should absolutely make this salad the way Chadwick intends it to be: Understand how everything plays together by making it as written, but then bust it open. Add a different nut, a funky cheese. Try a sharp vinaigrette, or a creamy one. Cook half the thing, as I’ve done—I like to keep the stalks raw, but blister and char the florets over very high heat. Serve it on top of a bed of hummus. Or yogurt. Chadwick sometimes serves it on a cake plate, because he’s a crazy animal. This salad will play along through anything. —Kenzi Wilbur
Serves: 4 to 6
bunches broccoli with leaves, washed
tablespoons extra-virgin olive oil
Zest from 1 lemon plus the juice from half
cup golden raisins
cup French feta (or regular crumbled feta)
cup Marcona almonds
Salt (I use kosher)
- Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl.
- Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
- Place the shavings, florets, and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins, feta, and nuts. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.
- Serve immediately or chill in refrigerator (you can make this a few hours ahead).
- This recipe is a Community Pick!