2teaspoonsras-el-hanout*See below for recipe to make your own ras-el-hanout
1garlic clovegrated or put through a garlic press
2tablespoonsfresh lemon juice
2tablespoonswhite balsamic vinegar or white wine vinegar
1tablespoonhoneyyour favorite kind
Kosher saltfreshly ground pepper
1/4cupraw pistachios
1small shallotfinely chopped
1medium jalapeñoseeds removed and finely chopped
5-6cupsbroccoli florets from 1-2 heads of broccolichopped into tiny florets
1cupcilantrofinely chopped
1/4cupMedjool dates, approx. 2 datespits removed and chopped
Instructions
Heat oil, ras-el-hanout, and garlic in a small saucepan over medium heat until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
Toast pistachios in a preheated 350-degree oven on a foil or parchment-lined tray for 5 minutes until fragrant and toasted OR place pistachios in a small skillet over medium/medium-low heat until golden brown, about 4 minutes. Let cool and then rough chop.
Combine broccoli, pistachios, shallot, jalapeño, cilantro, and dates in a medium bowl.
Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed. If possible, dress salad one hour (or more) before serving to allow flavors to meld together.
Transfer to a platter or bowl and serve.
Notes
*Ras-el-hanout is available at Whole Foods Market and specialty spice stores. Initially I couldn't find ras-el-hanout in any of my local stores so I made my own and you can too! Seriously. I promise you it's easy! Ras-el-hanout is a mixture of many many spices. Here’s the combination of spices I used: 1/2 teaspoon each of ground cumin, ground ginger, kosher salt, and ground black pepper with 1/4 teaspoon each of ground cinnamon, ground coriander, cayenne, ground allspice, and a pinch of ground cloves (optional). Mix all together and keep in an airtight container at room temp for up to 1 month. Makes enough for 2 batches of this recipe. OR if you don't have all of these spices in your pantry and you're really in a pinch, you can still make this recipe by substituting either 2 teaspoons of garam masala or ground curry. The spice flavor won't be as complex or Moroccan if you choose this route.This recipe is VERY versatile. For instance, use basil, mint, and/or flat-leaf parsley if you don't like cilantro. Substitute raisins, dried apricots, dried cranberries, and/or dried cherries for the Medjool dates if you're not a fan of dates or if you can't find them in your local store. If pistachios aren't your thing, substitute your favorite nut. You can even omit the jalapeno if you don't like spice (but I wouldn't!).