Description
A vibrant and crunchy Broccoli Pearl Crunch Salad featuring tender-crisp marinated broccoli, pearl couscous, dried cranberries, toasted almonds, and flavorful salami, all tossed in a tangy red wine vinaigrette dressing and finished with a sprinkle of parmesan cheese. This salad offers a delightful combination of textures and flavors, perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Broccoli and Salad Base
- 1 1/2 medium heads broccoli (about 4 cups chopped small, spoon-eating size)
- 1 tbsp red wine vinegar
- 1/4 tsp cooking salt or kosher salt
- 1 cup pearl couscous
- 1/2 cup dried cranberries
Nutty Salami Mixture
- 1 tsp olive oil
- 100g / 3 oz salami, chopped into 1×1.25cm pieces (or bacon)
- 1/3 cup almonds, unsalted and natural (or roasted), chopped into big pieces
- 1 red onion, halved and finely sliced
- 2 garlic cloves, finely minced
Dressing
- 2 tbsp red wine vinegar
- 1 tbsp honey (or substitute maple syrup, or 2 tsp sugar)
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, finely minced
- 1 tsp lemon zest (optional)
- 1/4 tsp cooking salt or kosher salt
- 1/8 tsp black pepper
Finishing Touches
- 1/4 cup+ parmesan cheese, finely grated (crumbled feta is also lovely)
Instructions
- Make Dressing: Combine all dressing ingredients—2 tbsp red wine vinegar, honey, extra virgin olive oil, Dijon mustard, garlic, lemon zest (if using), salt, and black pepper—in a jar. Shake well to blend thoroughly.
- Chop Broccoli: Slice broccoli florets into approximately 0.5cm thick slices, then finely chop them like herbs until pieces are no larger than 1.5cm, making the stem parts smaller. This ensures the broccoli is spoon scoop-able.
- Marinate Broccoli: Place 4 cups of the chopped broccoli and any little floret pieces (‘confetti’) into a bowl. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tablespoons of the prepared dressing. Let it sit for 30 minutes to soften slightly and reduce rawness.
- Cook Couscous and Cranberries: Bring a large pot of water to a boil. Add 1 cup pearl couscous and cook for 5 minutes. Add 1/2 cup dried cranberries for the last 30 seconds to plump them up. Drain well, return couscous and cranberries to the pot, toss with 2 tablespoons of dressing while still hot, then let cool for 10 minutes to absorb flavor.
- Prepare Nutty Salami Mixture: Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for about 1.5 minutes to start rendering fat. Add almonds and sliced red onion, cooking for 2 minutes. Add 2 minced garlic cloves and cook for another minute until salami is golden and onion softened. Remove from heat and let cool for 10 minutes.
- Assemble Salad: Add cooled broccoli and nutty salami mixture to a large bowl with the cooled couscous and cranberries. Pour in all remaining dressing and toss everything well to combine.
- Serve: Transfer to a serving bowl and sprinkle generously with finely grated parmesan cheese. Serve immediately to enjoy the crunchy, flavorful textures.
Notes
- Note 1: Cutting broccoli into small pieces makes them easier to eat with a spoon and integrates better with the salad texture.
- Note 2: Red wine vinegar is used both in marinating the broccoli and in the dressing to add a tart, flavorful brightness.
- Note 3: Pearl couscous is chosen for its chewy texture and ability to hold the dressing well.
- Note 4: Salami can be substituted with bacon if preferred for a different smoky flavor.
- Note 5: Using unsalted almonds allows control over the saltiness of the salad; they can be roasted or natural.
- Note 7: Salami won’t crisp much but will brown and release flavor during cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: broccoli salad, pearl couscous salad, crunchy salad, red wine vinegar dressing, salami salad, nutty salad, dried cranberry salad, easy lunch, vegetarian option with feta
