Description
Michael Symon’s charred broccoli salad delivers a bold Mediterranean-inspired flavor profile with smoky roasted broccoli, tangy feta, and crunchy almonds. Robust ingredients combine in a quick, simple dish that brings restaurant-quality excitement to your home kitchen.
Ingredients
Scale
Main Ingredients:
- 2 broccoli heads (1 ½ pounds)
- 6 Medjool dates, pitted and roughly chopped
- 2 ounces sharp or aged cheddar, shaved
- ½ cup salted Marcona almonds, roughly chopped
Seasonings and Spices:
- Kosher salt
- Black pepper, freshly ground
Liquids and Dressing:
- 5 teaspoons extra-virgin olive oil, divided
- 1 tablespoon cider vinegar, plus more to taste
- 1 teaspoon honey, plus more to taste
Instructions
- Carefully trim the fibrous, tough ends from the broccoli stalks, removing any discolored or dried sections.
- Separate the broccoli florets from the main stem, then meticulously peel the stem’s outer layer and slice it lengthwise into symmetrical halves.
- Divide the broccoli crowns into two equal portions by cutting directly through the center of each floret.
- Arrange the broccoli pieces to create a total of eight uniform segments: four stalk halves and four crown halves.
- Season the prepared broccoli pieces with kosher salt and freshly ground black pepper, ensuring even distribution.
- Heat a large cast-iron skillet over medium-high temperature and add 2 tablespoons (30 milliliters) of extra-virgin olive oil.
- Swirl the oil to create a complete coating across the pan’s surface, then carefully place the broccoli pieces cut-side down.
- Allow the broccoli to roast undisturbed for 4 to 5 minutes, developing a rich golden-brown caramelization while maintaining a crisp interior texture.
- Gently rotate the broccoli pieces to briefly sear the rounded sides for approximately one minute, creating additional depth of flavor.
- Transfer the roasted broccoli to a cutting board and let it cool until comfortable to handle.
- Dice the cooled broccoli into precise 1/4-inch (6-millimeter) pieces and transfer to a medium mixing bowl.
- Incorporate finely chopped dates, delicately shaved aged cheddar cheese, and roughly chopped toasted nuts into the broccoli mixture.
- Drizzle with high-quality honey and the remaining 3 tablespoons (45 milliliters) of extra-virgin olive oil, gently tossing to ensure comprehensive coating.
- Taste and adjust seasoning with additional salt and pepper, aiming to achieve a harmonious balance of flavors – crisp, sweet, bitter, and tangy.
Notes
- Customize your crust by picking a store-bought version or crafting a flaky homemade base that highlights your culinary skills.
- Elevate flavor profiles by tossing in vibrant fresh herbs that transform each bite into a garden-fresh experience.
- Boost nutritional value and visual appeal by incorporating colorful sautéed vegetables that complement the creamy egg mixture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg