We found this recipe at NYT Cooking, and we adapted it for #vanlife. This salad tastes like it came from a high-end Italian deli! It’s perfect for traveling because there’s no cooking involved, (we’re always trying to conserve fuel!) and it comes together in about 15 minutes. Be sure to make it several hours before you serve it.

Serves 4-5

Ingredients:

• 1 head broccoli, cut into long strips
• 1 shallot, sliced thinly
• ½ cup roasted, salted nuts of your choice
• ¼ cup pepperoncini, sliced
• ¼ cup kalamata olives, chopped coarsely
• 3 slices provolone, sliced thinly
• ¼ cup roasted red peppers
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• Salt and pepper to taste

Preparation:

Peel broccoli, removing tough pieces. Place in a large bowl with next six ingredients. Salt and pepper it well and toss. Add red wine vinegar and olive oil. Mix well. Refrigerate for about 4-6 hours. This will keep well for several days in the fridge, if it lasts that long.