I’ve got a lot of broccoli coming in from the garden and this grilled broccoli salad is the perfect way to use it up!
INGREDIENTS
– 2 lb broccoli, cut into large florets to prevent burning
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1 tsp freshly ground black pepper
– 3/4 cup toasted almonds, roughly chopped
– grated Parmesan cheese, to garnish
For the dressing:
– 1/2 cup fresh parsley leaves
– 1 clove garlic
– 2 tbsp drained capers
– 2 tsp honey
– 3 tbsp lemon juice
– 1/3 cup grated Parmesan cheese
– 1/3 cup olive oil
– 1/2 tsp kosher salt
– 1/2 tsp freshly ground black pepper
INSTRUCTIONS
1. Prepare the broccoli:Slice the broccoli into large florets, keeping multiple stems together to allow for easier grilling. Place the broccoli on a sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Toss to combine.
2. Grill the broccoli: Heat the grill to medium heat and add the broccoli. Grill for 2-3 minutes per side or until well charred, then remove from the heat.
3. Make the dressing: In a bowl or large measuring cup, add the parsley, garlic, capers, honey, lemon juice, Parmesan cheese, olive oil, salt, and black pepper. Using an immersion blender, process until the ingredients are combined and mostly smooth.
4. Assemble: Slice the grilled broccoli into bite-size pieces, tending toward the larger size. Add to a bowl and drizzle the dressing on top. Toss to combine. Then, add chopped almonds and more Parmesan cheese, and toss again before serving.
I grow a lot of food and right now I have a lot of broccoli coming in from the garden. What am I going to do with it? Grilling makes everything taste better. So, we’re going to make my favorite grilled broccoli salad. I just break the broccoli down in big pieces. You want to grill it so you don’t want them too small or they’re going to burn. I leave them big and that’s going to help so they just get a nice char on them. When you get into the small fuettes, leave it in big pieces like this so it matches the size of the others. We’re not going to throw the stem away. Why do we waste food? No, it’s good. It’s tender. Sometimes you need to peel it a little bit, but we’re going to grill it up, too. sheet pan. Throw it all on. Douse it in some olive oil. Really massage the oil into the broccoli. You want it to coat everything. That’s what’s going to help not only the seasonings adhere to it, but also going to make contact with that heat and add that flavor. Okay. Lots of salt. Salt is your friend when it comes to anything that’s going to be grilled. It’s going to add the flavor and it’s going to season this right in the beginning. Always remember, if you’re eating at home, cooking at home, you’re going to be eating way less salt than you are if you’re eating out. Let’s go to the grill. Throw it on high heat. We only need a couple minutes per side. While that’s grilling, let’s go into garden tour. I’ll show you where the broccoli was. It’s not there anymore. I take the long way to the garden. So, it’s this way. The broccoli is all under this netting. So, I took off all the big heads a week or two ago. Maybe the last few days I kind of finished them up. But now, I leave all the plants and I’ll still get fuettes on the plants all throughout the season. And then all my old cauliflower now is sitting here and it’s going to go to the compost pile because I have all the heads in of the cauliflower. I need to go turn the broccoli. You want that nice dark char. It’s going to be still crisp on the inside but tender on the outside. It’s grilled. Let it cool and make the dressing. In here I have a lot of parsley, salt, pepper, garlic, lemon juice, little bit of honey, capers essential, and of course olive oil. And we need some parm on top. We’re going to finish that off and make sure we grate a lot in. And then just blend it up. You want it kind of like chunky but also semi smooth. I like to see everything in it still. That’s perfect. You can prepare the broccoli however you want. You can leave it big and gourmet. You can kind of just slightly chop it into maybe some more bite-sized pieces. It’s really whatever floats your boat at this point. It makes you happy. The stems you might want to chop them smaller. But look how tender and delicious. M good. Roughly chop some almonds. You don’t need to be perfect here. I like the idea that they’re chopped a little bit, but also they’re really toasted, which is what you want. So, you want that flavor to be fully toasted. So, maybe around 12- 15 minutes in a 375°ree oven. Drizzle that dressing all over. It is a flavor bomb and is just going to be the perfect accompiment to all that char. Toss it a little bit. Toasted almonds and lots of parm. And this is the perfect way to use broccoli. It’s so easy. Who would have thought broccoli salad could be so good? Try it.
1 Comment
Yummy 😋