Broccoli Salad With Radicchio Basil and Pistachios Recipe
Ingredients
- 3 pounds broccoli, stems peeled and cut into thin strips, florets reserved
- 1 cup roasted shelled pistachios (2 ounces; 60g), divided
- 3 tablespoons white wine vinegar (45ml)
- 1 teaspoon Dijon mustard (5ml)
- 2 medium cloves garlic
- 1/2 cup vegetable oil (120ml)
- 5 large basil leaves
- 1/4 cup extra-virgin olive oil (60ml), divided
- Kosher salt and freshly ground black pepper
- 1 (10-ounce; 280g) head radicchio, quartered, cored, and leaves cut into wide strips
- Shaved Parmigiano-Reggiano cheese, for garnish
Instructions
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