This Roasted Broccoli Salad is a game-changer! Imagine a big bowl of roasted broccoli paired with crispy bacon, tangy feta cheese, and bright, zesty lemon. It’s a meal that truly stands out!
Ingredients:
- 24 ounces of broccoli florets
- Olive oil
- Salt
- 12 slices of bacon, cut into small pieces
- 1-2 shallots, thinly sliced
- 4 ounces of crumbled feta cheese
- 3-4 thick slices of sourdough bread, cut into cubes
- Zest from 2 lemons
- Lemon juice, to taste
- 1 clove of garlic, grated
- Additional salt, pepper, and olive oil for finishing
Instructions:
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Roast the broccoli, bacon, and shallots: Preheat your oven to 425 degrees. Spread the broccoli florets on one side of a large baking sheet and the bacon and shallots on the other. If it’s too crowded, feel free to use a second sheet. Drizzle the broccoli with a bit of olive oil and a sprinkle of salt. Roast everything for 20-30 minutes until nicely browned. Then, transfer the broccoli, bacon, and shallots into a mixing bowl.
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Make the sourdough croutons: Lower the oven temperature to 375 degrees. If there’s excess bacon fat on the pan, drain it off. Toss the sourdough cubes in the remaining bacon fat on the pan, adding a bit more olive oil or butter if needed to coat them well. Bake for 5-7 minutes until they’re crispy and golden.
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Toss and serve: Add the feta cheese to the hot broccoli, bacon, and shallots so it gets a little melty (delicious!). Then, mix in the lemon zest, lemon juice, and sourdough croutons. If you like a bit of a kick, grate in a clove of garlic. Season with salt, pepper, and a drizzle of olive oil to taste. This salad can be enjoyed hot, cold, or at room temperature, and it’s fantastic any way you serve it!
This dish is not only a treat for your taste buds but also a vibrant addition to any meal. Enjoy crafting this delightful salad!
