• Nick


Updated: Aug 21, 2019

I love the color and textures of this salad. Could easily do this with broccoli or cauliflower, but the broccolini is perfect size and delicate. Could even add more of a crunch to this with some chopped shelled pistachios, which I wish I had added….next time. I wanted to do something different for Memorial day, so I made this.


  • 3-4 bunches of broccolini

  • 1/2 red onion sliced thin

  • 1 tsp kosher salt

  • 1 tsp lemon zest

  • 1/4 tsp freshly ground pepper

  • 2 tbsp extra virgin olive oil

  • 4 -8 oz prosciutto….don’t be shy

  • 1 can, chickpeas, drained

  • 1 tsp lemon juice

  • 1/4 tsp salt

  • 1/4 cup dried cherries

  • 2 tsp lemon juice

  • 2 tbsp goat cheese

  • 1 heaping tbsp parmesan

  • crushed black pepper


Preheat oven to 425 degrees.

Thinly slice 1/2 of a red onion. Zest 1 tsp of lemon zest. In a large bowl add broccolini, onion, zest, salt, pepper, and olive oil. Toss well to combine.

Place ingredients on a rimmed baking sheet, spread out evenly.

Roast in oven 20-25 minutes.

Take out of oven. Slice prosciutto into ribbons. Place over slightly roasted broccolini. Add dried cherries, chickpeas, sprinkle parmesan, and finally dollop goat cheese over the salad.

Place back in oven for 10-15 minutes.

I would even broil it for a bit to crisp it up and add texture.

Toss to serve, warm or cold.

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