CHARRED BROCCOLI SALAD WITH CRISPY PASTRAMI
A fantastic, crowd-pleasing salad that is just begging to be served at your next summer gathering!
12 oz (340 g) fresh broccoli, cut into bite-sized pieces 3 Tbsp olive oil 1⁄2 tsp kosher salt 6–8 oz (170-225 g) sliced pastrami 6–8 oz (170-225 g) salad greens (I used spring mix) 6 radishes, sliced (optional, see note)
- ¾ cup mayonnaise
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 2 tsp dried parsley
- 1 tsp dried basil
- 1 tsp kosher salt
- ¼ tsp black pepper
In a medium bowl, combine broccoli, oil, and salt; stir to combine. Heat a grill pan over high heat. Place broccoli in the pan, and cook for about 2–3 minutes, until charred. Set aside. Place pastrami on a hot grill or grill pan over high heat. Grill for 2–3 minutes per side, until crispy and charred. Cut into slices. Place all dressing ingredients into a small bowl and whisk to combine. To prepare the salad: In a large salad bowl, combine broccoli, pastrami, salad greens, and radishes. Add dressing, and toss until everything is evenly coated.
NOTE: The radishes really add a great, fresh crunch to this salad. If you’re not a radish fan, try using sliced Persian cucumbers instead.
(Originally featured in FamilyTable, Issue 650)