Broccoli Salad With Radicchio, Basil, And Pistachios Recipe
Recipe By Serious Eats
The secret to the success of this broccoli salad is that it handles the florets and stems differently. The florets are blanched briefly, just long enough to soften them and make them juicy, while still preserving their crisp, fresh bite. The stems, meanwhile, are left raw, for a refreshing crunch. Tossed with radicchio and a bold vinaigrette made from basil and pistachios, this is a salad to make you love all the parts of broccoli.
5
13 Rating -
Rate
Vegdiet
25minstotal
25m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Broccoli Salad With Radicchio, Basil, And Pistachios Recipe
- 1/2 pound Broccoli, stems peeled and cut into thin strips, florets reserved
- 0.17 cup Roasted shelled pistachios, divided
- 1/2 tablespoon White wine vinegar
- 0.17 teaspoon Dijon mustard
- 0.33 Medium cloves garlic
- 0.08 cup Vegetable oil
- 0.83 Large basil leaves
- 1/25 cup Extra Virgin Olive Oil, Divided
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.17 Head radicchio, quartered, cored, and leaves cut into wide strips
Nutrition
value
value
570
calories per serving
47 g Fat13 g Protein19 g Carbs5 g FiberOther
Current Totals
- Fat47g
- Protein13g
- Carbs19g
- Fiber5g
MacroNutrients
- Carbs19g
- Protein13g
- Fiber5g
Fats
- Fat47g
Vitamins & Minerals
- Calcium126mg
- Iron1mg
- Vitamin A103mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9152mcg
- Vitamin B120mcg
- Vitamin C39mg
- Vitamin E13mg
- Copper< 1mcg
- Magnesium69mg
- Manganese< 1mg
- Phosphorus268mg
- Selenium7mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats