16 minutes
A refreshing and crunchy salad featuring raw broccoli, aromatic basil, and crunchy peanuts, all tied together with a tangy lime dressing.
tablespoons
Shallots, thinly sliced into rings
each
to taste
Young Broccoli, cut into bite-sized pieces
0 lb
tablespoons
teaspoons
Light brown sugar
teaspoons
to taste
Roasted, Salted Peanuts
cups
Mixed Thai, Lemon, And/or Purple Basil Leaves, torn if large
cups
Cilantro, stems and leaves
cups
1. Fry Shallots
Heat the vegetable oil in a small pot over medium heat. Add the sliced shallots and cook until golden brown, about six minutes. Transfer the shallots onto a paper towel with a slotted spoon and sprinkle with kosher salt.
2. Prepare Broccoli
Trim any thick stems from the broccoli and cut into bite-sized pieces. In a large bowl, massage the broccoli with lime juice, fish sauce, brown sugar, kosher salt, and freshly ground black pepper.
3. Assemble Salad
Toss the seasoned broccoli with roasted peanuts, torn basil leaves, cilantro, fried shallots, and about two tablespoons of shallot oil. Adjust the seasoning with more lime juice, fish sauce, salt, and pepper to taste.
Select the freshest broccoli, basil, and shallots. Bright green broccoli with firm stalks and vibrant basil leaves ensure the best taste.
Craft a well-emulsified dressing with acid, sweetness, and quality olive oil. Season with salt and pepper, and whisk until thickened.
Peel and thinly slice broccoli stalks for crunch, and consider blanching florets to soften their raw bite while enhancing color.
Adjust seasoning after mixing and finish with a pinch of flaky sea salt for enhanced flavor and texture.
Dry roast or lightly toast peanuts for flavor and crunch, and use crushed peanuts for even distribution in the salad.
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