Today I’m making the Italian broccoli salad. This salad is basically an Italian sub in salad form. Thinly slice the stalks crosswise, then thinly slice the heads into bite-sized pieces. Season the broccoli generously with salt and pepper, then add chopped roasted salted almonds, pickled peppers, torn olives, olive oil, red wine vinegar and torn provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil and vinegar.

Source: New York Times January 15, 2026 10:26 UTC