Adapted from Bon Appetit

Broccoli Spoon Salad With Warm Vinaigrette

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  1. Heat oil, garam masala, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes.

  2. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.

  3. Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.

  4. Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.

  • 6 Tbsp. oil
  • 2 tsp. garam masala
  • 1 garlic clove, finely grated
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. 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 or raisins