Uploaded August 2026 | Updated September 2026, 2 weeks ago
⬇️ Recipe ⬇️ or PRINT: //recipetineats.com/broccoli-wedge-salad
Hi guys, it's JB here. At the end of every week, we do a fridge clean out and everybody takes home a bag of leftover produce. Last Friday, I got bags of broccoli and I happened to have a basil pot plant at home, and this salad today is what I made on the weekend. I sent a photo to Nagi and she got all excited and insisted that I had to share the recipe, so here it is.
It's a bit different because of the way I cut the broccoli - into thick wedges rather than the regular florets. I think it looks substantial and striking on a plate, and even though I originally created it as a side dish, it could totally be served as a main.
It''s roasted until just tender (boiling always leaves water in the florets no matter how long you leave it to drain, and it dilutes the flavour) and served with crispy bacon, finely grated parmesan and a bright and fresh basil dressing.
Bon appétit! - JB
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Broccoli Wedge Salad
Serves 4 as a side
750g / 1.5lb broccoli heads (1 ½ large or 2 medium)
1/2 tsp cooking salt / kosher salt, half for table salt
2 tbsp extra virgin olive oil
150g / 5oz streaky bacon, cut into 5cm x 0.5cm / 1" x 0.2" batons
3 tbsp parmesan cheese, finely grated
small basil leaves, optional garnish
BASIL VINAIGRETTE (makes ½ cup):
1 tightly packed cup (40g) basil leaves
1/2 tsp finely grated garlic
1/2 tsp Dijon mustard
1/2 tsp cooking salt / kosher salt, half for table salt
1 pinch ground white pepper
2 tsp apple cider vinegar (or lemon juice)
1/4 cup extra virgin olive oil
1 ice cube (or 1 tbsp ice cold water)*
1.Trim the base off the broccoli, cut off the tough outer skin of the stem, cut in half then each half into 4 wedges.
2.Place them on a large tray and season each wedge with salt and oil. Roast in oven at 160°C / 320°F (140°C fan-forced) for 20 to 25 minutes until just cooked. Cool on the tray for 10 minutes.
3.Cook bacon in a non-stick pan over medium-high heat for 5 minutes. Drain well.
4.Blitz all the vinaigrette ingredients together until smooth.
5.Arrange half the broccoli on a large serving plate, then scatter over half of the dressing, bacon and parmesan. Repeat with the remaining ingredients, sprinkle with basil leaves and serve!
*A bit of a chef trick! The ice cube loosens the vinaigrette to the right consistency while keeping it cold, so it stays that lovely bright green rather than turning brown.
#broccolisalad #broccoliwedgesalad #broccoli #broccolirecipe #salad #sidedish #recipetineats #chefjb #glutenfree
⬇️ Recipe ⬇️ or PRINT: //recipetineats.com/broccoli-wedge-salad
Hi guys, it's JB here. At the end of every week, we do a fridge clean out and everybody takes home a bag of leftover produce. Last Friday, I got bags of broccoli and I happened to have a basil pot plant at home, and this salad today is what I made on the weekend. I sent a photo to Nagi and she got all excited and insisted that I had to share the recipe, so here it is.
It's a bit different because of the way I cut the broccoli - into thick wedges rather than the regular florets. I think it looks substantial and striking on a plate, and even though I originally created it as a side dish, it could totally be served as a main.
It''s roasted until just tender (boiling always leaves water in the florets no matter how long you leave it to drain, and it dilutes the flavour) and served with crispy bacon, finely grated parmesan and a bright and fresh basil dressing.
Bon appétit! - JB
----------
Broccoli Wedge Salad
Serves 4 as a side
750g / 1.5lb broccoli heads (1 ½ large or 2 medium)
1/2 tsp cooking salt / kosher salt, half for table salt
2 tbsp extra virgin olive oil
150g / 5oz streaky bacon, cut into 5cm x 0.5cm / 1" x 0.2" batons
3 tbsp parmesan cheese, finely grated
small basil leaves, optional garnish
BASIL VINAIGRETTE (makes ½ cup):
1 tightly packed cup (40g) basil leaves
1/2 tsp finely grated garlic
1/2 tsp Dijon mustard
1/2 tsp cooking salt / kosher salt, half for table salt
1 pinch ground white pepper
2 tsp apple cider vinegar (or lemon juice)
1/4 cup extra virgin olive oil
1 ice cube (or 1 tbsp ice cold water)*
1.Trim the base off the broccoli, cut off the tough outer skin of the stem, cut in half then each half into 4 wedges.
2.Place them on a large tray and season each wedge with salt and oil. Roast in oven at 160°C / 320°F (140°C fan-forced) for 20 to 25 minutes until just cooked. Cool on the tray for 10 minutes.
3.Cook bacon in a non-stick pan over medium-high heat for 5 minutes. Drain well.
4.Blitz all the vinaigrette ingredients together until smooth.
5.Arrange half the broccoli on a large serving plate, then scatter over half of the dressing, bacon and parmesan. Repeat with the remaining ingredients, sprinkle with basil leaves and serve!
*A bit of a chef trick! The ice cube loosens the vinaigrette to the right consistency while keeping it cold, so it stays that lovely bright green rather than turning brown.
#broccolisalad #broccoliwedgesalad #broccoli #broccolirecipe #salad #sidedish #recipetineats #chefjb #glutenfree
