Ayesha Nurdjaja’s Broccoli Salad (No Mayo, All Flavor)

Mayo on broccoli salad is my Midwestern birthright, but every once in a while a non-mayo version wins me over! Ayesha Nurdjaja recently shared this Broccoli Salad with Honey Vinaigrette as a sneak peek from her upcoming cookbook, Mediterranean All the Way. I AM COUNTING DOWN THE DAYS (Ninety-six, to be exact)! The broccoli (or broccolini) gets a brief stint in a very hot oven, picking up a little char around the edges. Dates add concentrated sweetness, hazelnuts bring crunch, and mint and vinegar brighten everything up. Don’t skip briefly freezing the dates, which makes them much easier to slice. And use Ayesha’s ice-water trick if raw onion tends to overpower salads for you. The garlic confit is the only part that requires a little planning, but it’s an absolute must, giving the vinaigrette a mellow, sweet garlic flavor. This feels substantial enough to anchor lunch, but it would also be great alongside roast chicken, fish, or anything off the grill. Book: Mediterranean All The…