broccoli saladUnlike most kids, broccoli was one of my favorite vegetables as a child – there was something about the taste and texture that I really loved. My mum used to sauté these all the time with soy sauce, a common Asian way of preparing them. I still love broccoli today, and this dish is great way to enjoy it. 
I usually end up eating the florets and throwing the stalks away, as they are tougher to eat and slightly more bitter. For this dish we can add the stalks since baking softens them up.broccoli florets and stalksBaked broccoli

Broccoli salad with basil & aioli
Serves 4
290 calories
22 g
11 g
20 g
11 g
4 g
346 g
574 g
6 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 290
Calories from Fat 177
% Daily Value *
Total Fat 20g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 8g
Cholesterol 11mg
Sodium 574mg
Total Carbohydrates 22g
Dietary Fiber 9g
Sugars 6g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad ingredients
  1. • 2 big heads of broccoli with stalks
  2. • 2 tablespoons olive oil
  3. • Salt and pepper
Spicy aioli ingredients
  1. • 1/4 cup of mayonnaise
  2. • 1/4 cup chopped pickled jalapeño peppers
  3. • 2 Tbsp. pickled jalapeño pepper liquid
  4. • Salt and pepper
Garnish ingredients
  1. • 1/4 cup fresh basil, roughly chopped
  2. • 1/4 cup finely grated Parmigiano Reggiano
  1. 1. Preheat the oven to 375 °F (190°C).
  2. 2. Cut the broccoli in smaller florets, cut the “skin” off the stalk (the “skin” is the tough and bitter part) and cut the stalk into slices. Toss the broccoli in a baking pan with olive oil, salt and pepper, and place in the oven on the middle rack for about 15-20 min., or until edges are charred. Turn once or twice during baking.
  3. 3. Meanwhile make the aioli by blending mayonnaise, pickled jalapeño and jalapeño liquid. Add salt and pepper to taste.
  4. 4. Take the broccoli out of the oven and lay out on a nice plate, drizzle with spicy aioli, fresh basil and Parmesan cheese.
  1. This will be an amazing companion to a pasta dish.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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