APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Side Dish
Carrot Ginger Miso Salad, Beef Fried Rice, Steak with Thyme Shallot Butter
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
The only thing I didn’t have on hand was the broccoli
WHO I MADE IT FOR?
Made it for Kelsey. This was the most labor intensive part of our meal that night. I was browsing Bon Appetit and found this recipe. Fairly easy although it was a little tedious to do as I was cooking two other things.
Broccoli (4 bunches with thick stems)
Grapeseed oil (2 tablespoons)
Shallot (1 tablespoon minced)
Sherry vinegar (1 tablespoon)
Lemon zest (1 tablespoon–I actually was in a hurry so I just sprinkled some lemon juice from 1/2 of a lemon)
Olive oil (1/2 cup)
Salt salt salt
- Preheat oven to 450°. Cut florets from stems. Cut florets into 1″ pieces. Set aside.
- Cut bottom of stems and discard. Peel stems to expose the pale-green center and quarter lengthwise. With the tip of a paring knife, make shallow crosshatches into flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
- Place florets on a rimmed baking sheet; drizzle with 1 Tbsp. grapeseed oil and toss to coat. Season with salt and pepper. Roast florets, turning once, until charred, 15–20 minutes. Let cool; mince florets.
Whisk shallot, vinegar, and lemon zest (or lemon juice) in a medium bowl. Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
- Toss broccoli stems and remaining 1 Tbsp. grapeseed oil in a large bowl. Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3–4 minutes per batch. Divide among plates. Drizzle with vinaigrette.
BOTTOM LINE: Cool way to incorporate all of the broccoli into a dish.