Burnt broccoli and crushed olive salad

Indulge in the rich flavors of burnt broccoli paired with briny crushed olives in this savory salad blend. Perfect for a burst of culinary delight.

Ingredients:

• 1 large head of broccoli (about 1 lb.)
• 2 Tbsp. extra-virgin olive oil, divided
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 2 oz. fresh goat cheese
• ½ cup Castelvetrano olives, crushed, pits removed
• 1 lemon

Instructions:

1. Break down 1 large broccoli head (around 1 lb.) into large florets (approximately 4 cups; optionally, set aside stalks for later use). Cut the florets in half and place them with the cut side facing down in a dry large cast-iron skillet. Cook over medium-high heat without stirring until they develop a charred underside, which should take about 10 to 12 minutes.
2. Take the skillet off the heat. Pour 1 tablespoon of extra-virgin olive oil over the broccoli and sprinkle with either ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt. Toss the broccoli gently and allow it to continue cooking in the residual heat of the pan until it turns a vibrant green color and reaches a crisp-tender texture, about 6 to 8 minutes.
3. Place the broccoli in a single layer on a large plate and drizzle the remaining 1 tablespoon of extra-virgin olive oil over it. Break 2 ounces of fresh goat cheese into small pieces the size of quarters and scatter them over the broccoli. Add ½ cup of Castelvetrano olives, crushed and pits removed. Grate the zest from a quarter of a lemon over the salad; then, cut the lemon into wedges and serve them alongside the salad for squeezing over.

Summary:

• Calories: 749 kcal
• Fat: 49 g
• Protein: 33 g
• Carbs: 62 g
• Potassium: 2538 mg
• Magnesium: 178 mg