Grilled broccoli salad
( SERVES 4 )
Photo by Annabel Langbein Media
This is my favourite cafe-style broccoli salad. You can prep it ahead of time and dress just before you serve. Peeling the broccoli stalks makes them nice and tender.
For the broccoli and dressing
- To make the dressing, place the oil, garlic, spring onion whites and chilli in a small pan. Cook over a very gentle heat until the garlic is softened but not browned (about 10 minutes). Alternatively, bake at 150C for 15 minutes. Mix in lemon zest and juice and season to taste with salt and pepper.
- To make the salad, drop broccoli into a large pot of boiling salted water and boil for 2 minutes. Drain, refresh under cold water, drain again and pat dry. Barbecue over medium-high heat until tender and lightly charred (about 4 minutes each side).
- When ready to serve, toss dressing through broccoli and garnish with parmesan or pecorino, parsley or coriander and reserved spring onion greens. Serve at once.
More brassica recipes from Annabel
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