Charred Broccoli Salad Recipes

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CHARRED BROCCOLI SALAD WITH EGGPLANT PURéE

The broccoli should still have snap and crunch after charring.

Provided by Brooks Headley

Yield 4 servings

Number Of Ingredients 17



Charred Broccoli Salad with Eggplant Purée image

Steps:

  • Preheat oven to 350°F. Brush eggplant on all sides with oil, season with salt and pepper, and roast, cut side down, on a rimmed baking sheet until lightly browned and softened, 30-40 minutes. Let cool.
  • Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 10-15 minutes. Transfer to a large plate; let cool.
  • Toss chiles, sugar, and 1 tsp. salt in a small bowl. Let sit until juices release, 12-15 minutes. Add white wine vinegar.
  • Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool. Finely grind in a spice mill or with a mortar and pestle. Transfer to a small bowl and whisk in rice vinegar, 1/4 cup oil, 1 Tbsp. lemon juice, and 2 Tbsp. water; season vinaigrette with salt and pepper.
  • Scoop eggplant flesh into a food processor; discard skin. Add malt vinegar, agave, tahini, and remaining 2 Tbsp. lemon juice. With motor running, stream in remaining 1/4 cup oil; process until smooth. Season eggplant purée with salt and pepper.
  • Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl. Serve over eggplant purée topped with cashews, cilantro, and drained chiles.

1 medium eggplant, cut in half lengthwise
1/2 cup olive oil, divided, plus more for brushing
1 teaspoon kosher salt, plus more
Freshly ground black pepper
2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline
2 Fresno chiles, halved lengthwise, thinly sliced
1 tablespoon sugar
1/2 cup white wine vinegar
2 tablespoons coriander seeds
1/4 cup seasoned rice vinegar
3 tablespoons fresh lemon juice, divided
2 tablespoons malt vinegar
1 tablespoon agave nectar
1 tablespoon tahini
1/2 cup unsalted, roasted cashews, chopped
1/4 cup cilantro leaves with tender stems
A spice mill or a mortar and pestle

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