Broccoli Salad with Radicchio, Basil, and Pistachios

Ingredients

• 3 pounds broccoli, stems peeled and cut into thin strips, florets reserved
• 1 cup roasted shelled pistachios , divided
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 medium cloves garlic
• 1/2 cup vegetable oil
• 5 large basil leaves
• 1/4 cup extra-virgin olive oil , divided
• Kosher salt and freshly ground black pepper
• 1 head radicchio, quartered, cored, and leaves cut into wide strips
• Shaved Parmigiano-Reggiano cheese, for garnish

Directions

1. Set up an ice bath. Bring salted water to a boil in a medium or large pot, then cook the broccoli florets in batches until they turn vivid green and are only slightly tender, 1 minute. Lift them out with a strainer and move them straight into the ice bath, then repeat with the rest of the florets. When the broccoli is completely cold, drain it very well.
2. While the broccoli chills, put 1/4 cup (1/2 ounce; 15g) toasted pistachios in a blender with the vinegar, Dijon, garlic, and vegetable oil. Blend on high, pausing to scrape the sides of the blender jar if you need to, until the pistachios are nearly pureed with a few small pieces still hanging around. Add the basil leaves and blend until they are finely chopped into the dressing. Pour in the olive oil and blend on the slowest speed until combined. Season with salt and pepper.
3. Lightly crush or chop the rest of the pistachios. In a large salad bowl, combine the well-drained florets, broccoli stems, crushed pistachios, radicchio, and a generous shaving of Parmesan cheese. Stir the dressing well, or give it a brief mix in the blender on slow speed, then add only enough to lightly coat the salad. Toss everything well and season with salt and pepper. If it needs more dressing, add more. Finish with more fresh Parmesan shavings and serve.