Broccoli Crispy Facon Salad
When broccoli is the star of a salad and you never look back.Â
This is a delicious side dish to serve at any meal. It can be assembled in advanced and served warm or cold.Â
Perfect for Passover, makes a great appetizer too
Ingredients
RECIPE:
For the Broccoli:
2 bags @pardesfarms mini broccoli florets, defrosted, drained and patted dry
2 tsp. Salt
1 tsp. Black pepper
Oil spray
For the Facon:
1 package of Facon, diced
1 tsp. Salt
1 tsp. Pepper
1 tsp. Sweet paprika
2 tbsp. Maple syrup
1 tsp. Dried thyme
1 tsp. Garlic powder
For the rest of the salad
Shredded carrots
Sliced almonds
For the Vinaigrette:
1/2 red onion or 1 shallot, chopped
Handful of chopped parsley
2 tsp. Apple cider vinegar
3 tbsp. Maple syrup
1/3 cup avocado oil (more if you like a thinner consistency)
Pinch of salt and pepper
1 tsp. @kosher_taste garlic, minced
Instructions
For the broccoli:
Spread broccoli on parchment lined baking sheet. Season and spray. Bake on 400F for 20 minutes.Â
For the Facon:Â
On a parchment lined baking sheet baking sheet, mix all the Facon ingredients together till the meat is fully coated. Then spread out on sheet pan and bake on 400F for 10 minutesÂ
For the Vinaigrette:
In a processor blend all the ingredients till smooth.Â
Assemble all the salad ingredients in a large bowl. Top with dressing.Â
Notes
this makes more dressing than you will need. Dressing will last in the fridge in a tightly sealed container for up to 3 weeks.Â