Best Crispy Broccoli Salad Recipes

CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD

Steps:

• Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
• Serve topped with ricotta and red pepper flakes.Add lemon juice and a drizzle of olive oil.

CRISPY BROCCOLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.
• Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.
• In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.

CRISPY FRIED BROCCOLI SALAD

Steps:

• Mix the the flour and the beer with a fork.
• Season. Stir well.
• Slice the broccoli florets.
• Rinse and dry arugula.
• Peel and slice the onion in half rings.
• Mix the arugula and the slides onion.
• Whisp the olive oil and the vinegar.
• Season and whisp again.
• Heat oil in a skillet.
• Dip the broccoli florets into the beer batter and fry in the skillet.
• Whisp again the olive oil with the vinegar.
• Add the dressing to the arugula and the onion and stir.
• Put the salad on plates and top with 2-3 fried broccoli florets.