Broccoli Wedge Salad
Recipe video above. This broccoli Wedge Salad is a simple, vibrant side dish built around broccoli cut into thick wedges rather than small florets, roasted until just tender and served with crispy bacon, finely grated parmesan and a bright and fresh basil dressing. Serve it as a side salad with your favourite protein, to me it's beautiful next to a roast chicken, a tomahawk steak, or pork schnitzels.
Servings: 4 people as a side
Calories: 432cal
Ingredients
- 750g / 1.5 lb broccoli heads (1 1/2 large or 2 medium)
- 1/2 tsp cooking salt / kosher salt , half for table salt
- 2 tbsp extra virgin olive oil
- 150g / 5oz streaky bacon , cut into 5cm x 0.5cm / 1" x 0.2" batons (Note 1)
- 3 tbsp parmesan cheese , finely grated
- Extra small basil leaves , optional garnish
Basil Vinaigrette (makes 1/2 cup)
- 1 tightly packed cup basil leaves
- 1/2 tsp finely grated garlic
- 1/2 tsp Dijon mustard
- 1/2 tsp cooking salt / kosher salt , half for table salt
- 1 pinch ground white pepper
- 2 tsp apple cider vinegar (Note 2)
- 1/4 cup extra virgin olive oil
- 1 ice cube (~1 tbsp in size) , or 1 tbsp ice cold water (Note 3)
Instructions
Abbreviated Recipe
- Roast broccoli wedges at 160°C / 320°F (140°C fan-forced) for 20-25 min, let cool on tray for 10 min. Cook bacon 5 minutes until crispy, drain. Blitz vinaigrette ingredients until smooth. Layer broccoli, dressing, bacon and parmesan in two rounds on a serving plate. Finish with basil leaves.
Full Recipe
- Preheat oven to 160°C / 320°F (140°C fan-forced).
- Broccoli wedges - Trim off the base of the broccoli, keeping as much of the stem as you can. Use a small knife to cut off the tough outer skin of the stem. Cut the broccoli in half then each half into 4 wedges, being sure to cut through the thick centre stem so each wedge holds together.
- Roast broccoli - Place the wedges onto a large baking tray. Season each wedge with salt, olive oil and bake for 20 to 25 minutes, until just cooked - it will soften more as it cools on the tray. Let cool on the tray for 10 minutes. (Note 4)
- Cook bacon - Heat a non-stick pan over medium-high heat. Add the bacon and cook for 5 minutes, stirring regularly until crispy. Strain the fat and set aside.
- Basil vinaigrette - Place all the vinaigrette ingredients in a tall, narrow container the blender stick fits into all the way to the base. Blitz until combined.
- Plate - Arrange half the broccoli on a large serving plate, then scatter over half the dressing, bacon and parmesan. Repeat with remaining ingredients. Sprinkle over basil leaves and serve.
Notes
1. Bacon - If you don’t use streaky bacon (eg. middle bacon or shortcut bacon) there won’t be enough fat to cook it until crispy, so just add a touch of oil.
2. Vinegar - You can use another kind of clear vinegar like white wine vinegar (or even lemon juice).
3. Ice cube - A bit of a chef trick! As it blends and melts, it loosens the vinaigrette to just the right pourable consistency. And it also keeps everything cold, which stops the basil from browning, so the dressing keeps that bright green colour. If you don't have any ice cubes, just put a little water in the freezer until it becomes icy cold then use 1 tablespoon.
4. Broccoli - I like mine with a bit of bite, but if you prefer it softer, just bake for 30 minutes.
Nutrition per serving (assuming 4 serves as a side).
Nutrition
Calories: 432cal | Carbohydrates: 14g | Protein: 13g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 980mg | Potassium: 747mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2488IU | Vitamin C: 172mg | Calcium: 194mg | Iron: 2mg