Warm Roasted Broccoli Salad

Broccoli, especially roasted broccoli, is one of the veggies that my entire family can agree on. But I was bored of broccoli roasted with olive oil, salt and pepper. If you haven’t tried to cook broccoli that way, you TOTALLY should…it’s the best. And if you grew up with frozen broccoli boiled and served with ketchup and mayo (sorry Mom) you have no idea how good it can be. So what could I do to, as they say, jazz it up a little? I found a bunch of recipes while I was doing research for broccoli salad. I’m not a fan of raw broccoli. I can see the appeal of a raw and cold broccoli slaw or salad at a BBQ or picnic, but to me it feels like I’m eating a tree!  I adapted and adjusted and what follows is a warm roasted broccoli salad that YOU can adapt and adjust as well. Want it vegetarian? Cut out the bacon. Want to add raisins? Be my guest. I hope your family enjoys it as much as mine did.  And my Dad wants my Mom to try it, too!! You listening, Mom?

Makes enough for 4 people

Ingredients:

2 large heads of broccoli

½ C bacon cooked

¼ C chopped almonds (I used roasted and lightly salted)

¼ C. chopped scallion

Vinaigrette:

¼ C. chopped shallots

¼ C. white wine vinegar

1/3 C. olive oil or vegetable oil

1 tsp of Dijon mustard

Salt, to taste

Pepper, to taste

Combine all dressing ingredients. I use either a Tupperware container or a mason jar with lid. And just shake it like a polaroid picture until emulsified! If it separates before using, just shake it up again.

Wash and cut broccoli into bite sized florets. Toss with a drizzle of olive oil and sprinkle of salt and pepper. Spread on a parchment lined baking sheet (don’t crowd the pan, use two if you need to) and roast in a 400-degree oven for about 15 minutes. Stir and roast for about 10 minutes more or until broccoli is charred at edges and tender.

Mix broccoli with bacon and almonds in a large mixing bowl and add dressing. Toss and top with some sliced scallions. Serve!