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A fantastic, crowd-pleasing salad that is just begging to be served at your next summer gathering!
2 ounces (340 grams) fresh broccoli, cut into bite-sized pieces
3 tablespoons Gefen Olive Oil
1/2 teaspoon Manischewitz Kosher Salt
6–8 ounces sliced pastrami
6–8 ounces salad greens (I used spring mix)
6 radishes, sliced (optional, see note)
3/4 cup Gefen Mayonnaise
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon Dijon mustard
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon Manischewitz Kosher Salt
1/4 teaspoon black pepper
In a medium bowl, combine broccoli, oil, and salt; stir to combine.
Heat a grill pan over high heat. Place broccoli in the pan and cook for about two to three minutes, until charred. Set aside.
Place pastrami on a hot grill or grill pan over high heat. Grill for two to three minutes per side, until crispy and charred. Cut into slices.
Place all dressing ingredients into a small bowl and whisk to combine.
In a large salad bowl, combine broccoli, pastrami, salad greens, and radishes.
Add dressing and toss until everything is evenly coated.
Recipe, photography, and styling by Miriam Pascal.
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can frozen broccoli be used?
Sure, just make sure it’s fully defrosted and pat dry.
DELICOUS!! I make it all the time for Friday night. We all love it everyone begs for it every week.
instead of radishes I do Persian cucumbers for the crunch.