Roasted and raw broccoli salad with creamy miso dressing
Indulge in the delectable flavors of roasted and fresh broccoli tossed in a velvety miso dressing. A delightful combination of textures and tastes awaits in this vibrant salad.
Ingredients:
- 1 tablespoon soy sauce
- 1 tablespoon tahini
- 1 tablespoon white miso
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 1 2- or 4-inch piece of ginger, peeled and grated
- 2 pinches sugar
- 4 tablespoons lemon juice
- 1 egg yolk
- 3/4 cup canola or vegetable oil
- 2 heads broccoli with stems
- Olive oil
- Chopped, roasted peanuts, for garnish
- Sesame seeds, for garnish
- Creamy miso dressing
- Kosher salt
Instructions:
- For making the creamy miso dressing:
- Using a hand blender with the whisk attachment, blend together soy sauce, tahini, miso, fish sauce, sesame oil, sugar, ginger, and 2 tablespoons of lemon juice in a small bowl until a smooth mixture is formed.
- In a medium bowl, combine egg yolk with the remaining 2 tablespoons of lemon juice. Slowly pour in 1/2 cup of vegetable oil while whisking continuously until you achieve a thick and emulsified mayonnaise. Gradually mix in the soy sauce mixture while whisking continuously, followed by the remaining 1/4 cup of oil. Season with salt and pepper. Reserve this dressing for later use on salads.
- For preparing the salad:
- Preheat the oven to 400°F. Remove the stems from the broccoli, but keep them aside. Cut the broccoli florets into bite-sized pieces. Use a hand blender to finely chop 3 to 4 florets until they resemble crumbs. Set this aside, keeping the stems for later use. Spread the florets on a baking sheet lined with parchment paper and toss them with olive oil. Roast in the oven for 15 minutes.
- While the florets are roasting, use a peeler to shave the thick stems of the broccoli and as many small stems as possible. Once the florets are done roasting, take them out of the oven.
- In a large shallow bowl, arrange a layer of shaved broccoli stems and mix them with the roasted florets. Drizzle the desired amount of dressing over the salad, and top with the crumbled florets, sesame seeds, and chopped salted peanuts.
Summary:
- Calories: 2411 kcal
- Fat: 216 g
- Protein: 44 g
- Carbs: 105 g
- Potassium: 4371 mg
- Magnesium: 341 mg