Charred broccoli it’s quickly becoming one of my favorite veggie options, especially at lunchtime when I need something quick and low-effort.
My enthusiasm began as an offshoot of my beloved Mary Celeste Roasted Cauliflower, in which broccoli can be used to good effect. But in reality, roasted broccoli is not an exact substitute for cauliflower: the florets become a little drier and a little crispier when subjected to high heat, so roasted broccoli seems to require a creamier treatment.
The trick to this salad is to not be shy about roasting the broccoli.
And what creamier companions than a herb tahini dressing and an ice cube avocado thrown in? Also: what tastier and more satisfying trio?
I usually eat half of this salad hot the day I make it and I try to contain my excitement until lunch the next day, when I finally get to eat the other half; it is better to remove it from the fridge 30 minutes before consuming it.
The trick to this salad is don’t be shy on roasting broccoli: You’ll get the liveliest flavor and most interesting texture contrast from broccoli that is frankly black at the tips.
The only damper on my enthusiasm for charred broccoli these days is that it’s harder than you might think to find brilliantly fresh broccoli in the organic shops around me. You can tell broccoli is fresh when the heads are firm, with tight florets that require some effort to separate. Yet, more often than not, a quick pat on the heads stored in the produce bin reveals soft heads with distracting florets. I recently learned that you can revive those heads by cutting a slice from the tip of the stem and placing it in a glass of water like a vase, and I plan to try that next time, if my craving gets too strong.
Join the conversation!
Do you share my love for roasted broccoli? What’s your favorite way to serve it?
Charred Broccoli Salad on video!
My friend Katie Quinn filmed me making this salad, and you can watch the video on his YouTube channel!
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Charred Broccoli and Avocado Salad Recipe
Ingredients
- 1 large head broccoliapproximately 750 grams (1 2/3 pounds)
- Olive oil for cooking
- 2 good handfuls chopped fresh herbsCilantro, chervil, chives, and flat-leaf parsley are all good choices
- 1 round spoon tahini (sesame paste, available in health food stores and Middle Eastern markets)
- 1 tbsp lemon juice
- 1 mature avocadodiced
- Beautiful sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the broccoli into evenly sized florets. Remove any hard parts of the stem, cut it lengthwise into four long logs and slice them not too thinly.
- Place broccoli on a rimmed baking sheet, drizzle generously with olive oil, sprinkle with 1/4 teaspoon salt, and toss well to coat (works best if you just use your hands). Place in the oven and cook for 30 minutes, until the edges are charred.
- While the broccoli cooks, prepare the dressing. Place the herbs, tahini, lemon juice, and 1/4 teaspoon salt in a medium bowl.
- Mix with a fork to combine and add a little fresh water, teaspoon by teaspoon, continuing to mix until you obtain a creamy but not too thick dressing. Taste and adjust the seasoning.
- Once the broccoli is cooked, transfer it to the bowl, add the avocado and stir to combine. Taste and adjust the seasoning again.
- Sprinkle with black pepper and serve. It’s great freshly prepared, but can also sit at room temperature for a while or be lunch-packed and refrigerated.
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https://cnz.to/recipes/vegetables-grains/charred-broccoli-and-avocado-salad-recipe/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
