A New Kind of Broccoli Salad, w/ Warm Dressing & Dates

You want an easy, make ahead recipe for your Thanksgiving?

Make this broccoli salad.  

It's not your ordinary broccoli salad, but a raw salad, tossed with a warm dressing and chopped dates and pistachios.    
The longer it sits, the better it gets.

It's from Bon Appetit's Healthyish website, and I have to say, it's pretty fabulous.

Since I don't love raw broccoli (or any raw veggies for that matter), I cheated and steamed the florets for 1 minute and 30 seconds in the microwave in some water. It also set the color a nice green.

The deliciousness here comes from the ras-el-hanout spice, which is a Middle Eastern spice known as "top of the house".  It's going to be different from each spice trader, so find one you like. 

I mail ordered mine from the Spice House online.

You heat the 2 tsp of spice with oil and garlic that has been grated on a zester (the only way I add raw garlic into dressings these days).

Then you add in the rest of the dressing ingredients and pour it over the broccoli and dates.   The smell is intoxicating, and the taste is even better.

Here's how:

Broccoli Salad w/ Dates & Warm Dressing: (adapted from Bon Appetit Healthyish)

• 6 Tbsp. grapeseed or mild olive oil
• 2 tsp. ras-el-hanout
• 1 garlic clove, finely grated
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. white balsamic vinegar or white wine vinegar
• 1 Tbsp. honey
• Kosher salt, freshly ground pepper
• ¼ cup raw pistachios
• 1 small shallot, finely chopped
• 1 medium jalapeño, finely chopped
• 6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)
• 1 cup finely chopped cilantro
• ⅓ cup finely chopped pitted dates
• 
  

I omitted the jalapeno, but be my guest and try it.

I used one head of broccoli for this recipe (I steamed it to make it nice and green, and not as crunchy....but it is supposed to be raw, so you decide).

Chop broccoli into small pieces and add to a large bowl with the chopped dates, shallots and nuts (jalapeno, if using).

You heat the ras-el-hanout spice and grated garlic in a small skillet w/ the oil for about 2-3 minutes.   Then add to a small bowl with the honey, vinegar and lemon juice.  Whisk together with a fork until a dressing comes together.

Pour this delicious warm dressing over the broccoli, dates and nuts and toss together.  

Garnish with the fresh cilantro and season with some salt & pepper.

The recipe says to refrigerate, but I left it at room temp all day and ate out of the bowl from morning till night, until it was all gone.

:)