Broccoli Salad With Hazelnut Romesco Recipes

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BROCCOLI SALAD WITH HAZELNUT ROMESCO



Broccoli Salad With Hazelnut Romesco image

Provided by Melissa Clark

Categories     easy, quick, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 medium red bell peppers, halved and cored
1 plum tomato, halved
3 garlic cloves, peeled
1/2 cup toasted, peeled hazelnuts, more for garnish
1/2 cup dried breadcrumbs
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar, more as needed
1 tablespoon pomegranate molasses or 1 teaspoon honey, more as needed
1 1/2 teaspoons hot smoked paprika
1 teaspoon kosher salt, more as needed
2 pounds broccoli, cut into bite-sized florets

Steps:

  • Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, 3 to 5 minutes. Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.
  • In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl.
  • Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil broccoli until just tender, 2 to 3 minutes. Use a slotted spoon to transfer to ice water; drain.
  • In a large bowl, toss broccoli with enough romesco to coat vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with hazelnuts and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 8 grams

BEST BROCCOLI SALAD EVER!



Best Broccoli Salad Ever! image

This is a delightful, cool, and crisp salad with healthy fruits, vegetables, and nuts that is a great accompaniment to any entree. It's a real favorite with anyone who tries it. This is a fun recipe as you can get creative with it. I have even made it with out the sunflower seeds, and it was still delicious.

Provided by Nancy Gibson

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons white sugar
2 crowns broccoli, cut into bite-size pieces
1 cup seedless red grapes, halved
¾ cup chopped walnuts
¼ red onion, finely chopped
¼ cup sunflower seed kernels
½ cup sweetened dried cranberries (such as Craisins®)
¼ cup bacon bits

Steps:

  • Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
  • Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
  • Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Nutrition Facts : Calories 507.1 calories, Carbohydrate 27.5 g, Cholesterol 17.3 mg, Fat 43.1 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 373.5 mg, Sugar 20.6 g

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