by Chef Amanda DeLaura
After reading David’s post on the benefits of saffron, I figured I’d have to implement some more saffron into my own diet — this eye-popping broccoli salad is best served within thirty minutes of plating. If you must, you can refrigerate it ahead of time, but I don’t like to let broccoli sit too long as it starts to taste and smell like sulfur. The tanginess of the dressing complements the sweet complexion of the pine nuts and golden raisins. Beyond that, it’s a perfect side to any clean protein during these hot summer evenings. Bon appétit!
Makes 4 servings
1 very large head of broccoli (or 2 small)
2 Tbsp olive oil
Salt and pepper, to taste
2 Tbsp pinenuts
2 Tbsp golden raisins
25 g olive oil (about 2 Tbsp)
15 g apple cider vinegar (about 1 Tbsp)
15 g white wine vinegar (or 2 Tbsp apple cider vinegar)
2 or 3 threads of saffron
lime zest from 1/4 lime
1 Tbsp finely minced red onion
1 Tbsp coriander leaves, detached from stems
- Preheat the oven to 400ºF convection (or 425ºF if your oven does not have a convection setting). Place a large baking sheet on the middle rack of the oven and allow it to heat up with the Rinse and dry your head of broccoli and cut it into very large florets. Toss with 2 Tbsp of olive oil and spread across the preheated baking sheet once the oven is properly warmed.
- Bake for 15 minutes. Toss and continue to bake for an additional 5 minutes. Spread the pine nuts across the broccoli and bake for 3 more minutes or until the pine nuts are golden brown/aromatic and the broccoli florets are nicely Remove from the oven and set aside.
- Meanwhile the broccoli is roasting, soak the golden raisins in a bowl of very hot water. Separately combine the olive oil, vinegar, saffron, lime zest, and red onions and whisk together. Drain the raisins, reserving 1 Tbsp of sweet, warm raisin water, and add both the raisins and reserved water for the dressing. Once the broccoli has finished baking, season it generously with salt and pepper and toss it thoroughly. Transfer it to a large serving plate, pour the prepared dressing evenly over it, and garnish the dish with fresh coriander.