"Rinse one sliced shallot under cold water and transfer to a large bowl. Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalk so its light green insides emerge. Thinly slice the stalks crosswise, then thinly slice the heads into bite-sized pieces. Transfer to the large bowl as you go."
"Season the broccoli generously with salt and pepper, then add chopped roasted salted almonds, pickled peppers, torn olives, olive oil, red wine vinegar and torn provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil and vinegar. Let the salad sit for 10 minutes before serving. It is really sturdy and just gets better with time. You can have it around for many days."
Adaptable make-ahead salad serves as an instant lunch or side dish. Raw broccoli florets and peeled, thinly sliced stalks provide varied textures. A sliced shallot is rinsed and combined in a large bowl. Broccoli stalks are trimmed and peeled to reveal light green centers, then sliced crosswise; florets are cut into bite-sized pieces. The broccoli is seasoned with salt and pepper, then mixed with chopped roasted salted almonds, pickled peppers, torn olives, olive oil, red wine vinegar, and torn provolone. The mixture is tossed until glossy, rested for 10 minutes, and keeps well for several days.
Read at www.nytimes.com
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