Ingredients

1 large head of broccoli (1 ½ pounds or 680g)

1 medium fennel bulb, very thinly sliced (optional)

1 large handful of flat-leaf parsley, chopped

1 tablespoon extra virgin olive oil (for toasting panko)

½ cup (40g) panko breadcrumbs (see note for gluten-free substitute)

½ cup (70g) roasted almonds or pistachios, chopped (see note for nut-free substitute)

1 to 2 fresno peppers, thinly sliced (2 for a good level of heat)

3 tablespoons golden raisins (or brown / Thompson raisins), chopped

3 tablespoons maple syrup or agave nectar

1 medium shallot, diced

2 garlic cloves, minced or grated with a microplane

1 medium lemon, zested plus 2 to 3 tablespoons lemon juice

1 teaspoon Dijon mustard

½ teaspoon red pepper flakes (optional, for more heat)

¼ teaspoon kosher salt, more to taste

Freshly cracked black pepper

¼ cup (56g) extra virgin olive oil (for dressing)

Instructions

Step 1: Make the dressing by combining the fresno peppers, raisins, and maple syrup in a small saucepan or non-stick skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally as the mixture froths. Add the diced shallots and simmer for another 3 minutes. Transfer to a glass jar and let cool slightly.

Step 2: To the jar, add minced garlic, lemon zest, 2 tablespoons lemon juice, Dijon mustard, red pepper flakes, ¼ teaspoon kosher salt, cracked black pepper, and ¼ cup olive oil. Shake well to combine. Taste and adjust salt, pepper, and lemon juice as needed. For a thinner dressing, add more olive oil and lemon juice.

Step 3: Prepare the broccoli by peeling the tough outer layer from the stalks with a vegetable peeler, then roughly chop the stalks. Cut the crowns into large pieces. Pulse the stalks in a food processor until finely chopped and transfer to a bowl. Pulse the florets in short bursts until finely chopped but not riced. Chop any large pieces by hand.

Step 4: Prepare the fennel by removing the stalks and discard or freeze for stock. Save some wispy fronds for garnish if desired. Remove the tough outer layer from the bulb, then slice it very thinly crosswise using a mandoline or sharp knife.

Step 5: Toast the panko by heating 1 tablespoon olive oil in a small skillet over medium heat. Add the panko and season with a pinch of salt and pepper. Stir frequently for 3 to 5 minutes until most crumbs are golden brown. Remove from heat and set aside.

Step 6: In a large serving bowl, combine broccoli, fennel, and parsley. Pour in some dressing and toss well. Add more dressing as desired and toss again. Season with salt and pepper to taste. Add toasted panko and chopped nuts, then toss gently to combine. Serve immediately.

Tips & Variations

For a gluten-free option, substitute panko with gluten-free breadcrumbs or toasted crushed rice cereal.

To make the salad nut-free, use roasted pumpkin seeds or sunflower seeds instead of almonds or pistachios.

Adjust the number of fresno peppers based on your heat preference, or substitute with mild bell peppers for less spice.

If you plan to keep leftovers, add the toasted panko and nuts only to the portion you plan to eat immediately to maintain their crunch.

Use leftover fennel stalks to make a flavorful vegetable stock instead of discarding them.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad components and dressing ahead, but keep the toasted panko and nuts separate until just before serving to avoid sogginess.