This month I was inspired to put a twist on boring broccoli by Food & Wine magazine. Who would ever think to grill broccoli? They did – and it was a fabulous idea. I put my own twist on the recipe by adding some of my pickled onions and a bit of raw sugar to the dressing. With the addition of sugar, I skipped the golden onions in F&W’s recipes – although they would have been a fun addition.
This salad is really different and an extremely fun way to wake up the salads in your life. I suggest you try it. It would be good for an entrée lunch or aside a nice piece of grilled meat or fish.
Grilled Broccoli and Bread Salad with Pickled Onions and Pine Nuts inspired by Food & Wine Magazine
- Zest and Juice of 1 large lemon
- 2 cloves of garlic, minced
- 2 teaspoons red pepper flakes
- 1 teaspoon minced rosemary
- 1 large pinch raw sugar
- 1 small pinch salt
- freshly ground pepper
- 2 tablespoons olive oil
- 1 large head of broccoli
- french bread
- pine nuts
- pickled onions
Assembly: Cut the broccoli into medium-sized wedges (bulky enough to grill but not too large that it will take forever). Slice a portion of a baguette in half. Drizzle bread and broccoli with olive oil and season with salt and pepper. Put on a hot grill for about 4 minutes on eat side. Close the grill to allow the broccoli to cook through – you’ll notice this happening if the broccoli starts to get bright green.
Meanwhile, whisk together all the ingredients for the dressing. Taste for seasoning. Add the hot broccoli into a bowl with the dressing and cover with plastic. The steam will help cook the broccoli through. Chop bread into croutons. Once cooked to your liking, toss with bread, pickled onions and pine nuts. Enjoy!