Description
This Broccoli Pearl Crunch Salad combines fresh, marinated broccoli with nutty pearl couscous, dried cranberries, crispy salami, almonds, and a tangy red wine vinegar dressing. The salad offers a delightful mix of textures and flavors, perfect for a light lunch or a vibrant side dish.
Ingredients
Scale
Salad
- 1 1/2 medium heads broccoli (about 4 cups chopped small, spoon-eating size)
- 1 cup pearl couscous
- 1/2 cup dried cranberries
- 100g / 3 oz salami, chopped into 1×1.25cm pieces (or bacon)
- 1/3 cup almonds, unsalted and chopped into big pieces
- 1 red onion, halved and finely sliced
- 2 garlic cloves, finely minced
- 1 tsp olive oil
- 1/4 cup+ parmesan, finely grated (crumbled feta can be used as alternative)
Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar (divided into 1 tbsp and 2 tbsp)
- 1 tbsp honey (substitute with maple syrup or 2 tsp sugar)
- 1 tsp Dijon mustard
- 2 garlic cloves, finely minced (1 garlic clove for dressing + 1 garlic clove for salad)
- 1 tsp lemon zest (optional)
- 1/4 tsp cooking or kosher salt (divided)
- 1/8 tsp black pepper
Instructions
- Prepare the Dressing: In a jar, combine extra virgin olive oil, red wine vinegar, honey, Dijon mustard, 1 finely minced garlic clove, lemon zest (if using), salt, and black pepper. Shake well until emulsified and set aside.
- Chop Broccoli: Slice the broccoli florets into approximately 0.5 cm thick slices. Spread them out and chop finely into small pieces no bigger than 1.5 cm long, suitable for spoon scooping, making stem parts smaller.
- Marinate Broccoli: Measure 4 cups of chopped broccoli and place in a bowl. Add all the smaller floret pieces left from chopping. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tbsp of the prepared dressing. Let it sit for 30 minutes to soften slightly and mellow raw edges.
- Cook Couscous and Cranberries: Bring a large saucepan of water to a boil. Add pearl couscous and cook for 5 minutes. In the final 30 seconds, add dried cranberries so they plump. Drain well and return couscous and cranberries to the saucepan. Toss with 2 tbsp dressing while still hot and allow to cool for 10 minutes so flavors meld.
- Sauté Salami, Almonds, Onion, and Garlic: Heat olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for about 1.5 minutes. Add almonds and sliced red onion, cooking 2 minutes more. Stir in remaining finely minced garlic and cook an additional 1 minute until salami is golden and onion softened. Remove from heat and let cool for 10 minutes.
- Toss and Serve: Combine the marinated broccoli, couscous mixture, and sautéed salami mixture in a large bowl. Add all remaining dressing and toss well. Transfer to a serving bowl, sprinkle generously with grated parmesan, and serve immediately.
Notes
- Note 1: Chop broccoli finely to create bite-sized, spoon-friendly pieces.
- Note 2: Red wine vinegar is used twice; in marinade and dressing, enhancing tanginess.
- Note 3: Pearl couscous adds a chewy texture complementing broccoli’s crunch.
- Note 4: Salami or bacon can be used, but salami is preferred for flavor and texture.
- Note 5: Almonds can be raw or roasted for added flavor and crunch.
- Note 7: Salami does not crisp fully but develops a golden color and deeper flavor upon sautéing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: broccoli salad, pearl couscous salad, crunchy salad, salami salad, almond salad, healthy lunch, Mediterranean salad
