This classic potluck dish is taken up a notch with a sweet and spicy dressing, roasted nuts, toasted breadcrumbs, and a winning combination of broccoli and fennel. The perfect side dish for BBQs, potlucks, parties, and more!
– Broccoli – Fennel bulb – Flat-leaf parsley – Extra virgin olive oil – Panko breadcrumbs – Fresno peppers – Golden raisins – Maple syrup or agave nectar – Medium shallot – Garlic cloves – Lemon – Dijon mustard – Red pepper flakes – Kosher salt – Black pepper
Make the dressing by adding the fresno peppers, golden raisins, and maple syrup to a small saucepan. Bring the mixture up to a simmer for 5 minutes, then add the shallots for 2 to 3 minutes.
Pour the pepper-shallots mixture into a glass jar and leave it to cool slightly. Add the garlic, lemon zest and juice, mustard, red pepper flakes, and olive oil. Shake well to combine.
Prepare the broccoli. Peel the stalks and slice off the woody bottom inch, then roughly chop the stems and crowns. Add the broccoli stems to a food processor and place the florets on top. Pulse until the broccoli is finely chopped but not riced.
To prep the fennel, cut off the stalks and reserve the wispy fronds. Slice the fennel bulb in half, lengthwise. Thinly slice the bulb crosswise using a mandoline or a very sharp knife.
Next, heat some olive oil in a small skillet over medium heat. Add the panko, season with salt and pepper, and toast the breadcrumbs until they’re golden brown. To assemble the salad, add the broccoli, fennel, and parsley to a large serving bowl. Pour some of the dressing over top and toss the coat. Keep adding more dressing and tossing until you reach your desired amount.