Shaved and seared broccoli salad
Try this flavorful shaved and seared broccoli salad recipe to elevate your culinary skills. The combination of seared broccoli with fresh ingredients is a taste sensation.
Ingredients:
- zucchini, sliced lengthwise ¼” thick
- Kosher salt and freshly ground black pepper
- garlic clove
- tsp. ground coriander
- cup olive oil
- white or regular anchovy fillets packed in oil, drained
- large egg yolk
- tsp. crème fraîche
- tsp. finely grated lemon zest
- Tbsp. fresh lemon juice
- cup (or more) olive oil
- Kosher salt and freshly ground black pepper
- bunch broccoli (about 1½ lb.), preferably with long stems
- Kosher salt
- Tbsp. olive oil
- cup baby greens or herbs (such as arugula, red mustard greens, basil leaves, or celery leaves)
- cup pine nuts or shelled raw pumpkin seeds (pepitas), toasted
Instructions:
- Prepare the grill and heat it to medium-high temperature. Season the zucchini with salt and pepper, then grill until they are soft and slightly charred, approximately 2 minutes on each side. Allow them to cool down a bit, then use a blender to puree the zucchini along with garlic and coriander until it's smooth. While the blender is running, gradually pour in the oil and continue blending until everything is mixed well. Season the mixture with salt and pepper to taste.
- Using a blender, mix together anchovies, egg yolk, crème fraîche, lemon zest, and lemon juice until the mixture becomes smooth. While the blender is on, slowly add the oil until the dressing thickens, adjusting by adding more oil as necessary. Season the dressing with salt and pepper.
- Begin by cutting 12 florets that are each 4 inches long from the broccoli (you will need to cut through the stalks). Proceed to cut the remaining broccoli into smaller florets; peel the stalks of the broccoli and thinly slice them using a mandoline slicer or a very sharp knife (this should yield about 1 cup of sliced stalks).
- Boil all the florets in a large pot filled with salted water until they turn a vibrant green color, which should take around 2 minutes. Drain the broccoli and place them in a colander set over a bowl of ice water to cool down. Once they have cooled, drain them again and lay them out on a plate lined with paper towels.
- In a large skillet, heat up some oil over medium-high heat. Cook the 4-inch-long broccoli florets until the cut sides of the stalks are golden, around 2 minutes per side. Set them aside.
- In a small bowl, combine the shaved broccoli stalks, small broccoli florets, and some of the dressing by tossing them together.
- Place spoonfuls of the zucchini puree onto plates and arrange the broccoli on top. Drizzle some dressing over them and garnish with greens and pine nuts.
- *PREP AHEAD:* The zucchini puree and dressing can be prepared a day in advance. Just cover them and store them in the refrigerator separately.
Summary:
- Calories: 2520 kcal
- Fat: 243 g
- Protein: 40 g
- Carbs: 73 g
- Potassium: 3756 mg
- Magnesium: 342 mg