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Charred Broccoli Salad with Almonds and Spicy Green Goddess
Extremely charred broccoli makes for such a great salad. I dream of the burnt broccoli salad from Superiority Burger in the East Village.
Brooks Headley, the chef, is really a vegetable wizard;
he always comes up with the most brilliant combinations that are so unique, and just work so well.
Nothing could be more perfect than that salad, but this plays with some of the sweet, spicy, salty,
charred flavors that I love so much about that dish.
PRODUCE
1/2 serrano pepper
1 lemon
4 green onions, trimmed
Handful fresh parsley
Handful fresh cilantro
1 clove garlic
2 heads broccoli (about 1 pound/ 454 g)
1/2 small red onion
DAIRY
1/3 cup (75 ml) unsweetened plain or coconut yogurt
PANTRY
1/4 cup (60 ml) extra-virgin olive oil
2 anchovies
Kosher salt
5 pitted, dried Medjool dates
2 tablespoons rice vinegar
1/2 cup (46 g) sliced almonds, toasted (see note)
2 tablespoons hemp seeds
Make the spicy green goddess dressing: Combine 1/2 serrano pepper, the juice of 1/2 lemon, 4 green onions, 1 handful parsley and 1 handful cilantro, 1 clove garlic, 1/4 cup (60 ml) extra-virgin olive oil, 2 anchovies,
and 1/3 cup (75 ml) yogurt in a food processor. Blend until smooth, then season to taste with salt.
Make the salad: Cut the stems off 2 heads broccoli, peel and thinly slice them, and then cut the tops into florets.
Heat a cast-iron skillet over high-ish heat and cook the broccoli until charred, 10 to 15 minutes.
Thinly slice 1/2 red onion and chop 5 dates.
Assemble and serve: In a large bowl, toss the charred broccoli florets and stems and onions with 2 tablespoons vinegar and season with salt.
Finish with the dates, ½ cup (46 g) toasted almonds, and 2 tablespoons hemp seeds.
NOTE: Nuts should always be toasted. Set your oven to 425°F (220°C) and toast until golden and fragrant, 6 to 10 minutes. Make sure you set a timer.
No one ever remembers to check on their nuts until they are already burning; it’s just a fact.
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