Host Gesine Bullock-Prado with special guest Ray Prado, as seen on Baked in Vermont, Season 1.
Recipe courtesy of Gesine Bullock-Prado

Broccoli Salad with Baked Croutons

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings





  1. For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  2. Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
  3. When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
  4. Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
  5. For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
  6. Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.

Cook’s Note

Save the extra dressing in a jar, refrigerated, for future salads.