Roasted Broccoli Wedge Salad
This vibrant salad turns humble broccoli into a beautiful, crispy, and flavorful star of the dinner table.
recipesbynani.comIf you usually think of broccoli as just a sad side dish, this recipe is going to change your mind. By cutting the broccoli into thick, sturdy wedges and roasting them until they are just tender, we create a perfect base for a bright basil dressing and crunchy toppings. It looks so impressive on the plate that you will want to serve it to everyone you know.
My favorite thing about this dish is how satisfying the textures are. The roasted florets get perfectly crispy while the stem stays tender, and the fresh basil vinaigrette adds a pop of color and flavor that wakes up the whole plate. Just remember to let the broccoli cool down for a few minutes before adding the dressing so it stays fresh and vibrant.
🧺 Ingredients
- 2 large heads of fresh broccoli
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 4 slices streaky bacon
- 1/4 cup finely grated parmesan cheese
- 1 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1 small garlic clove
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small ice cube
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 320 degrees Fahrenheit.
- 2
Prepare the broccoli by trimming the base and peeling the tough outer skin from the stems. Cut each head into four equal wedges.
- 3
Arrange the wedges on a large baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 to 25 minutes until tender. Let them cool on the tray for about 10 minutes.
- 4
While the broccoli roasts, make the vinaigrette by combining the basil, olive oil, garlic, vinegar, mustard, and ice cube in a tall container. Use a stick blender to blitz everything into a bright, smooth puree.
- 5
Cook the bacon in a non stick pan over medium high heat until very crispy. Drain the bacon on paper towels and crumble it into small bits.
- 6
To serve, arrange half of the broccoli wedges on a platter, dollop with half the dressing, and sprinkle with half the bacon and parmesan. Repeat with the remaining ingredients for a second layer.
💡 Tips
This salad is best served at room temperature shortly after assembling. If you have leftovers, store the broccoli and the dressing in separate containers in the fridge to keep the greens from wilting.
Made this recipe? Let us know how it went.
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