Description
A vibrant and crunchy Broccoli Pearl Crunch Salad combining fresh broccoli, pearl couscous, savory salami, toasted almonds, and a tangy red wine vinaigrette dressing. This refreshing salad features tender-crisp broccoli marinated to soften its bite, sweet dried cranberries that add a burst of flavor, and a sprinkle of parmesan cheese for a savory finish. Perfect as a light meal or a hearty side dish, this salad offers a delightful mix of textures and flavors.
Ingredients
Broccoli
- 1 1/2 medium heads broccoli (4 cups chopped small, spoon-eating size)
- 1 tbsp red wine vinegar
- 1/4 tsp cooking salt / kosher salt
Pearl Couscous and Cranberries
- 1 cup pearl couscous
- 1/2 cup dried cranberries
Nutty Salami Mixture
- 1 tsp olive oil
- 100g / 3 oz salami, chopped into 1×1.25cm pieces (or bacon)
- 1/3 cup almonds, unsalted, natural or roasted, chopped into big pieces
- 1 red onion, halved and finely sliced
- 2 garlic cloves, finely minced
Dressing
- 2 tbsp red wine vinegar
- 1 tbsp honey (or substitute maple syrup, or 2 tsp sugar)
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, finely minced
- 1 tsp lemon zest (optional)
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
Finishing
- 1/4 cup+ parmesan cheese, finely grated (crumbled feta also lovely)
Instructions
- Make the Dressing: Shake all the dressing ingredients (red wine vinegar, honey, extra virgin olive oil, Dijon mustard, garlic, lemon zest, salt, and pepper) together in a jar until well combined.
- Chop the Broccoli: Slice broccoli florets into about 1/2 cm thick slices, spread them out, and chop finely until pieces are small and spoon scoop-able, no larger than 1.5 cm long. Make stem pieces smaller than florets.
- Marinate the Broccoli: Measure 4 cups of chopped broccoli (including any small floret ‘confetti’) into a bowl. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tbsp of the prepared dressing. Let it sit for 30 minutes to soften and mellow the raw edge.
- Cook Couscous and Cranberries: Bring a large saucepan of water to boil. Add pearl couscous and cook for 5 minutes. Add dried cranberries for the last 30 seconds to plump them. Drain thoroughly and return couscous to the pan. Toss immediately with 2 tbsp of the dressing and let cool for 10 minutes to absorb flavor.
- Prepare Nutty Salami Mixture: Heat olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for 1.5 minutes. Then add almonds and sliced red onion and cook for 2 more minutes. Stir in minced garlic and cook another minute until salami is golden and onion is softened. Remove from heat and let cool slightly before tipping on top of the marinated broccoli.
- Toss Salad: Add cooled couscous and cranberries to the broccoli and salami mixture. Pour in the remaining dressing and toss everything well to combine thoroughly.
- Serve: Transfer the salad into a serving bowl and generously sprinkle with finely grated parmesan cheese. Serve immediately for best texture and freshness.
Notes
- Note 1: Aim for small, bite-sized broccoli pieces that are easy to scoop with a spoon.
- Note 2: Red wine vinegar is used both in marinating broccoli and in the dressing for layered tanginess.
- Note 3: Pearl couscous provides a chewy, satisfying base that complements the crunchy broccoli.
- Note 4: Salami adds a savory, salty element; bacon can be used as an alternative.
- Note 5: Almonds can be natural or roasted depending on your preference but should be chopped into large pieces for crunch.
- Note 7: The salami won’t crisp up fully but will turn golden, releasing its flavor.
