Broccoli Salad

1. 1

   Bring a large pot a salted water to a boil. Plunge 1 head, floret-side down, into water and cook for 1 min. Flip over and cook the stalk end for 1 min. Shock in ice water until cool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water then pat dry with paper towels. Either slice very finely with a sharp knife or slice on a mandoline. Transfer to a large bowl.

2. 2

   Whisk 4 tbsp olive oil, balsamic vinegar, 1 tsp salt and garlic together in a small bowl. Gradually whisk in Parmesan. Drizzle over broccoli and toss to coat.

3. 3

   Put several leaves of radicchio on each plate. Top each with broccoli salad and drizzle with olive oil. Garnish with Parmesan slivers and pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.