Broccoli might not have been the star of my childhood dinner table, but oh, how times have changed. Nowadays, it’s the unsung hero—especially when roasted to crispy perfection. Imagine the crunch, the subtle char, and the way it holds onto flavors like a best-kept secret. This salad isn’t just a side dish; it’s a high-protein powerhouse that leaves you feeling as energized as a post-workout playlist.
Steps
- Preheat your oven to 425°F (220°C). On a large baking sheet, arrange broccoli florets on one side, and place the bacon and sliced shallots on the other side. Drizzle the broccoli with olive oil and sprinkle with salt, then roast for 20-30 minutes until browned.
- Reduce the oven temperature to 375°F (190°C). Remove excess bacon fat from the pan, then add cubed sourdough to the bacon pan, tossing to coat them in the bacon fat. Add extra olive oil or butter if necessary, and bake for 5-7 minutes until the croutons are crispy and golden brown.
- In a large bowl, combine the roasted broccoli, bacon, and shallots with crumbled feta while the ingredients are still hot, allowing the cheese to melt slightly. Add lemon zest, a squeeze of lemon juice, and the sourdough croutons. Finish by grating a clove of garlic into the mix, and season with salt, pepper, and additional olive oil to taste. Serve warm, at room temperature, or chilled.
Ingredients
- 24 ounces of broccoli florets (2 bags)
- 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 of 2 lemons
- Lemon juice, to taste
- 1 clove of garlic, grated
- Salt, pepper, and olive oil, to finish
FAQ
- What can I use instead of bacon if I’m out?
- If you don’t have bacon, pancetta is a great alternative. Just chop it into small pieces or buy pre-cubed pancetta from the store. Sauté it in a pan until crispy before adding it to the salad.
- How long will the leftovers last?
- If you keep the broccoli and other salad ingredients separate from the sourdough croutons, the salad can last 3-5 days in the fridge when stored in an airtight container. Mixing the croutons with the dressing may cause them to become soggy after a day.
- Is this salad filling enough to be considered a full meal?
- Yes, this salad is quite hearty with its combination of bread, bacon, cheese, and roasted broccoli. However, if you want to make it even more substantial, you could add chicken meatballs or a store-bought rotisserie chicken.
- Can I use frozen broccoli for this recipe?
- Yes, frozen broccoli works too. Keep in mind that it may take a bit longer to roast, so consider starting the broccoli earlier or removing the shallots from the oven partway through cooking to prevent them from overcooking.
- Is it possible to make this recipe using an air fryer?
- You can definitely roast the broccoli in an air fryer. While I haven’t tried air frying all the ingredients together due to space constraints, air-fried broccoli would be a great addition to this salad.
Tips
- To prevent soggy croutons when storing leftovers, keep them separate from other ingredients and add them just before serving.
- If you’re out of bacon, pancetta is a great alternative. Dice it into small cubes and fry before adding to the salad.
- For those using frozen broccoli, consider starting the broccoli first in the oven and adding shallots later to ensure even cooking.
- When making croutons, toss sourdough cubes in the bacon fat from the pan for extra flavor before baking them to a crisp.
Equipment
- Large Sheet Pan: Essential for roasting the broccoli, bacon, and shallots.
- Zester or Microplane: Useful for zesting the lemons.
- Garlic Grater: For grating the garlic if you don’t have a suitable tool at home.
- Bacon Fat Separator: Optional, but helpful if you want to drain off excess bacon fat easily.
