One legendary New York City restaurant has the perfect side to break through all the classic Thanksgiving dishes.
“There is a lot of nap-inducing energy on Thanksgiving. The tangy pops and crunches from all the goodies mixed in — pomegranate seeds, pecans, sliced jalapeños, torn mint and creamy yogurt —come together in a really nice way and help ensure people don’t get palate fatigue,” says Lena Ciardullo, the executive chef at Union Square Cafe.
Plus, on the side of the host, the dish is a Turkey Day champ, too. “This dish is an easy one to prep ahead,” she says. “Having the broccoli already roasted also works because the dish eats just as well room temperature as it does hot. It’s just a matter of tossing and serving when the time comes.”
The chef serves this popular dish (which Ciardullo deems “equally approachable and interesting”) at the famed New York City hot spot. “The black garlic in the balsamic dressing gives it a certain je ne sais quoi that people love so much,” she explains. If you can’t get your hands on black garlic, try swapping in miso paste with a splash of balsamic vinegar.
Lena Ciardullo’s Charred Broccoli with Pomegranate and Candied Pecans
1 lb. fresh broccoli, cut into 1½-in. florets
½ cup olive oil, divided
2 tsp. kosher salt, divided
1½ Tbsp. black garlic cloves
3 Tbsp. hot water
1½ Tbsp. balsamic vinegar
1½ Tbsp. white balsamic vinegar
1½ tsp. pomegranate molasses
1 cup plain whole-milk Greek-style yogurt
1½ Tbsp. grated lemon zest (from 2 lemons)
¾ tsp. black pepper
¼ cup coarsely chopped candied pecans
¼ cup fresh pomegranate arils (from 1 medium pomegranate)
1 Tbsp. torn fresh mint, plus more for garnish
1 medium jalapeño chile, thinly sliced crosswise
1. Preheat oven to 450°. Toss broccoli with 3 tablespoons of the oil and ½ teaspoon of the salt on a large rimmed baking sheet. Bake in oven until tender and charred, about 20 minutes.
2. Meanwhile, place black garlic and hot water in a small bowl; let stand until softened, about 10 minutes. Transfer to a mini food processor, and process until smooth, about 20 seconds.
3. Add balsamic vinegars, pomegranate molasses, ¼ cup of the oil and ½ teaspoon of the salt to food processor; process until smooth and combined, about 15 seconds.
4. Stir together yogurt, lemon zest, pepper and remaining 1 tablespoon olive oil and 1 teaspoon salt in a medium bowl until smooth.
5. Spoon yogurt mixture on a large plate, and spread into an even round. Spoon broccoli on top of yogurt; sprinkle with candied pecans, pomegranate arils, mint and jalapeño. Drizzle with 2 tablespoons dressing. Serve immediately with additional dressing on the side.
Serves: 4
Active time: 25 minutes
Total time: 25 minutes
Dining and Cooking