- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
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.
How Would You
Rate this recipe?
Please log in to rate
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.