Broccoli, Radicchio, and Basil Salad With Lemon and Pistachios
Fresh herbs and veggies meld into a simple side that stays vibrant and crisp for hours.
Author: Inspired by Serious Eats Kitchen
Published: September 20, 2025
Why This Recipe Works
- No-Cooking Simplicity: Raw broccoli means no need to blanch or roast, saving prep time while delivering pleasing crunch.
- Bitter Meets Brightness: The slight bitterness of radicchio balances beautifully with a fragrant, lemony vinaigrette and the herbaceous notes of fresh basil.
- Textural Contrast: Toasted pistachios add buttery crunch that pops amid the vegetables.
- Make-Ahead Flexibility: This salad keeps well, making it ideal for advanced meal prep or easy entertaining.
Introduction
Finding a salad that is both vibrant and crunchy while also delivering a variety of flavors—bitter, bright, and nutty—can be a challenge. This Broccoli, Radicchio, and Basil Salad with Lemon and Pistachios brings together the charm of fresh, raw brassicas with the aromatic lift of basil and a citrusy vinaigrette. Toasted pistachios bring a satisfying contrast, and the thinly sliced radicchio brings color and balance to the dish.
Unlike salads that wilt quickly, this creation retains its freshness even after a few hours. The key lies not just in the careful selection of ingredients, but also in the way they are prepared: slicing broccoli stems and florets into bite-sized, nubby pieces, and balancing them with ribbons of radicchio and torn basil. The result is an eye-catching and nutritious side dish or light meal.
Ingredients
- 1 large head broccoli (about 1–1½ pounds), trimmed and cut into small, bite-sized pieces
- 1/2 medium head radicchio, cored and thinly sliced
- 1/2 cup packed fresh basil leaves, torn
- 1/2 cup shelled pistachios, toasted and coarsely chopped
- 1/4 cup finely grated Parmesan cheese (plus more for serving)
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, grated or minced
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Step-By-Step Instructions
- Prepare the Vinaigrette:
In a large mixing bowl, whisk together the grated lemon zest and juice, garlic, and Parmesan cheese. Season with a pinch of salt and pepper. Slowly drizzle in the olive oil, whisking until the dressing emulsifies and becomes creamy.
- Toss the Vegetables:
Add the sliced broccoli florets and stems, radicchio, and basil to the bowl. Toss to thoroughly coat the vegetables with the vinaigrette. Taste and season with more salt, pepper, or lemon juice as needed.
- Add Crunch:
Add the toasted, chopped pistachios and toss gently to combine. This adds texture and a punch of buttery flavor to contrast the bold vegetables.
- Garnish and Serve:
Transfer the salad to a serving platter or large bowl. Finish with a little more grated Parmesan and a final drizzle of olive oil, if desired. Serve immediately, or allow to rest for up to an hour to further meld the flavors.
Tips and Variations
- Make It Vegan: Omit the Parmesan or substitute with your favorite plant-based hard cheese alternative.
- Use Other Nuts: Toasted walnuts or almonds work beautifully and offer their own subtle flavors.
- Add Protein: For a heartier salad, toss in cooked white beans, grilled chicken, or flaked salmon.
- Swap Greens: If radicchio is unavailable, use endive, escarole, or even baby kale for a different take.
- Advance Prep: You can slice the vegetables and whisk the dressing a few hours ahead. Toss everything together right before serving to maintain optimal crunch.
Serving Suggestions
This salad, with its substantial crunch and vibrant flavor, holds its own as a solo lunch or light dinner, especially when paired with toasted sourdough or a grain bowl. As a side, it brightens heavier entrees like roast chicken, braised meats, or grilled fish.
- Summer Lunch: Served with avocado toast or a simple cheese plate.
- Potluck Favorite: This sturdy salad travels well and complements grilled fare.
- Holiday Gatherings: Its jewel-toned color and bold flavor stand up to tradition-rich mains.
Nutritional Highlights
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 220 |
| Protein | 6g |
| Fat | 16g |
| Carbohydrates | 13g |
| Fiber | 5g |
| Sodium | 210mg |
The salad is rich in vitamins C and K from the broccoli and radicchio, healthy fats from olive oil and pistachios, and is naturally gluten-free.
Storage and Make-Ahead
- Prepared salad can be stored in an airtight container in the refrigerator for up to 2 days. The vegetables hold up well, though the pistachios will soften over time.
- Wait to add pistachios until just before serving if you plan to make it in advance.
- Leftover salad can be refreshed with an extra squeeze of lemon and pinch of salt.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use frozen broccoli?
A: Frozen broccoli is not recommended for this salad, as it lacks the crunch and texture of fresh raw broccoli, which is essential for the salad’s appeal.
Q: How do I keep the radicchio from being too bitter?
A: Lightly soaking radicchio slices in cold water for 10 minutes, then draining thoroughly, helps to mellow its bitterness.
Q: What’s the best substitute for pistachios?
A: Roasted almonds, walnuts, or sunflower seeds make excellent replacements, providing similar crunch and nutty flavor.
Q: Is it possible to prep this salad ahead for a party?
A: Absolutely. Slice all vegetables and whisk the dressing up to 8 hours in advance. Toss everything together up to an hour before serving and add pistachios at the end.
Q: How finely should I slice my broccoli?
A: Chop both the florets and stems into small, bite-sized pieces—no larger than an inch—to ensure every bite carries a mix of flavors and textures.
Expert Tips for Success
- Use a Mandoline: For paper-thin slices of radicchio, a mandoline slicer can create elegant ribbons, making the salad extra attractive.
- Flavorful Finishes: Drizzle with aged balsamic vinegar for a touch of sweetness, or top with extra herbs like parsley or mint.
- Go Seasonal: Swap in other vegetables such as shaved fennel or carrots for even greater nutritional variety and visual appeal.
More Ways to Enjoy Crunchy Vegetable Salads
- Mix in cooked farro or quinoa for a heartier grain salad.
- Add thinly sliced apples or pears for a sweet-tart element.
- Top with crumbled feta or goat cheese to add creamy texture.
- Dress with your favorite vinaigrette or experiment with tahini-based sauces for an earthy kick.
Summary
This Broccoli, Radicchio, and Basil Salad with Lemon and Pistachios proves that raw brassica salads can be anything but boring. With a medley of crunchy, bitter, herbal, and nutty flavors, and dressed in a lively lemon-parmesan vinaigrette, it’s a standout recipe for everyday meals or entertaining. The salad’s sturdy texture and make-ahead nature make it a favorite all year long.
Try it for your next gathering and see how quickly it becomes a new classic at your table!
References
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