Charred broccoli salad with figs
Discover the exquisite flavors of charred broccoli paired with sweet figs in this delightful salad recipe. Perfect blend of smoky, sweet, and fresh notes.
Ingredients:
- 2 lb. broccoli (about 3 medium heads), ends trimmed, stems peeled
- ¼ cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- ½ cup labneh or whole-milk plain Greek yogurt
- 2 small garlic cloves, finely grated, divided
- ½ cup coarsely chopped dried figs (such as Turkish or Mission)
- Zest of ½ lemon
- 3 Tbsp. fresh lemon juice, divided
- 1 cup tahini
- Small handful of mixed tender herbs (such as mint, tarragon, and/or parsley), leaves torn if large
- Sumac (for serving)
Instructions:
- Prepare a grill for high heat. Slice broccoli lengthwise into thin planks, trying to keep the crown and stem connected. Coat the broccoli planks with oil in a large bowl, season with salt and pepper. Grill while turning occasionally until charred all over (it's okay if they look burnt), but make sure the stems are still slightly crisp, should take about 5 minutes. You can also broil the broccoli on a baking sheet until charred on one side, which will take about 14-16 minutes. Place the broccoli back in the bowl, cover tightly, and let it steam for 30 minutes.
- In the meantime, mix labneh, half of the garlic, and 2 tablespoons of water in a small bowl until smooth and similar in texture to ranch dressing. Adjust the consistency by adding more water if necessary. Season the dressing with salt and pepper.
- Cut the broccoli into small pieces, separating the florets from the stems. Coarsely chop the stems, measure out 1 cup, and set aside. Add the remaining broccoli to the bowl, along with figs and 1 tablespoon of lemon juice. Toss to combine, season with salt and pepper, and set aside.
- Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 tablespoons of lemon juice, and half a cup of water in a high-speed blender until very smooth and similar to a loose hummus. Season the mixture with salt and pepper.
- Spread half a cup of the tahini purée on a platter. Top it with the reserved broccoli salad and drizzle the dressing over it (you may not need all of it). Sprinkle with herbs, sumac, and lemon zest.
- This dressing can be made up to 3 days ahead. Cover and refrigerate.
Summary:
- Calories: 2883 kcal
- Fat: 199 g
- Protein: 107 g
- Carbs: 237 g
- Potassium: 7722 mg
- Magnesium: 662 mg