Chef notes
This is a twist on those classic mayo-based broccoli salads, except every element is amped up. Quick-pickled shallots add a tang, Gorgonzola gives a hit of flavorful creaminess and salami inserts the meaty element without forcing you to fry up some bacon. It's a win-win whichever way you slice your broccoli.
Ingredients
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 3 teaspoons salt, divided
- 4 shallots, diced
- 1 pound broccoli florets
- 1/2 cup crumbled creamy Gorgonzola
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 cup sliced almonds
- 1 cup diced salami
Preparation
1.Whisk the cider vinegar, sugar and 2 teaspoons of salt in a bowl and add the shallots. Let them sit while you prep the rest of the ingredients.
2.Put the broccoli in a bowl of boiling salted water for 3 minutes and then drain. Set aside to cool.
3.Whisk the Gorgonzola, lemon, olive oil and remaining salt together into a dressing.
4.When the broccoli has fully cooled, combine it with the dressing, almonds and salami. Drain the shallots and then add them to the salad.
