Martha Stewart Broccoli, Herb, and Pistachio “Grain” Salad

Martha Stewart Broccoli, Herb, and Pistachio "Grain" Salad is a crunchy, rice-like salad with finely chopped broccoli, fresh parsley and pomegranate arils that comes together in 35 minutes. Try this easy grain-free winter salad for holiday tables or simple weeknight dinners, since it's light, make-ahead friendly and full of fresh herbs.

Chop the cooled broccoli very fine, because that is what turns it into a rice-like base instead of chunky florets. Leave it in big pieces and the salad eats like a bowl of broccoli with herbs on top.

Martha steams the broccoli for just 2 to 3 minutes, so it stays crisp-tender and bright green before it gets chopped. She then skips the grains completely and lets lemon, olive oil and a pile of herbs do the work, with sumac adding a tart finish.

Martha Stewart Broccoli, Herb, and Pistachio “Grain” Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

3

minutes

Calories

190

kcal

Finely chopped broccoli stands in for rice and soaks up a bright lemon and olive oil dressing. Apple or pomegranate adds juicy pops, while pistachios bring crunch and sumac a tangy finish.

Ingredients

• 12 ounces broccoli crowns, cut into large pieces.
  

• 1 1/2 cups chopped fresh parsley
  

• 1/2 cup chopped fresh cilantro
  

• 1 cup chopped apple and/or pomegranate arils
  

• Juice and zest of 1 lemon
  

• 1/4 cup extra-virgin olive oil
  

• Salt and pepper
  

• Chopped pistachios and sumac pepper, for serving
  

Directions

• Steam the broccoli: Steam 12 ounces broccoli crowns in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Then drain it well and let it cool for 20 minutes.
• Chop it fine: Finely chop the cooled broccoli until it looks like rice or couscous. Then add it to a large bowl so it's ready for the herbs.
• Add herbs and fruit: Add 1 1/2 cups chopped fresh parsley, 1/2 cup chopped fresh cilantro and 1 cup chopped apple and/or pomegranate arils to the bowl. The mix looks like a lot of green at first, but the broccoli soaks it all up.
• Dress the salad: Add the juice and zest of 1 lemon and 1/4 cup extra-virgin olive oil, then toss until everything is coated. Season with salt and pepper to taste, since the herbs and lemon need a little salt to pop.
• Top and serve: Sprinkle chopped pistachios and sumac pepper over the salad just before serving. That keeps the nuts crunchy and the sumac bright.

Tools for this recipe

• Sayfine stainless steel steamer basket, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen broccoli for this faux-grain salad?

Fresh crowns give the best rice-like texture, but frozen florets work in a pinch if you thaw them and pat them very dry. Skip the steaming and chop them fine, since frozen broccoli is already softened.

Should I use apple or pomegranate arils?

Either works, and the source even allows both together. Apple adds a crisp, sweet crunch, while pomegranate brings juicy tart bursts and a deep red color that looks great in winter.

Can I make this broccoli salad ahead of time?

Yes, chop the broccoli and herbs up to a day ahead and keep them in the fridge in an airtight container. Add the lemon juice, oil, fruit and pistachios right before serving so the herbs stay bright and the nuts stay crunchy.

What can I use instead of sumac?

Sumac tastes tart and lemony, so a little extra lemon zest is the closest swap. A pinch of smoked paprika would also work, though it adds a smokier flavor.

What is the biggest mistake with this salad?

Overcooking the broccoli is the most common problem, because soft broccoli turns mushy when chopped. Steam it only 2 to 3 minutes until crisp-tender, then let it cool fully before chopping.