Roasted Broccoli Salad
Roasted broccoli with garlic, shallot, lemon, bacon and parmesan
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Lunch, Salad, Side Dish
- 2 bags broccoli florets (24 oz)
- olive oil
- salt and pepper
- 1 package bacon, pancetta or some salami diced into small pieces
- 2 shallots thinly sliced
- 2 garlic cloves thinly sliced
- 1/4 cup grated parmesan
- zest of 2 lemons
- lemon juice or balsamic vinegar to taste
Chop the bacon, pancetta or salami and fry in a pan over medium until it is golden and crispy. Salami cooks really fast and you don't want to burn it so just a quick cook. Add the shallots in the last minute or two of cooking to get them a little browned up.
Heat the oven to 425 and line a baking sheet or two with foil. Spread the broccoli out and drizzle with olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes until the broccoli is starting to char. We like this salad with some actual char on the broccoli but that is a personal preference so roast it less if you prefer that.
Place in a bowl with the bacon and shallots. Add the lemon or balsamic, lemon zest, and parmesan and toss and taste. Add more acid or salt and pepper as needed.
Keyword Lunch, Salad, Side Dish, Vegetable