Imen Dridi Michael Symon Charred Broccoli Salad, a culinary masterpiece, combines broccoli heads, olive oil, kosher salt, pepper, cider vinegar, Medjool dates, cheddar, Marcona almonds, and honey. In just 60 minutes, craft this flavorful dish for 4 servings. Immerse yourself in a symphony of textures and tastes with this easy-to-follow recipe.
More Michael Symon Recipe:
Why You’ll Love This Charred Broccoli Salad Recipe:
- Vibrant Flavors: Charred broccoli brings a rich, smoky taste.
- Textural Harmony: A delightful blend of crunchy almonds and tender dates.
- Visual Appeal: Effortlessly elegant, making your plate visually enticing.
- Balanced Delight: Perfect mix of sweet dates, sharp cheddar, and honey.
❓ What Is Michael Symon Charred Broccoli Salad Recipe?
Michael Symon’s Charred Broccoli Salad is a delectable combination of charred broccoli, Medjool dates, aged cheddar, Marcona almonds, and a hint of honey. The result is a delightful medley of textures and flavors that dance on your palate.
🥦 Michael Symon Charred Broccoli Salad Ingredients
- 2 broccoli heads 1 ½ pounds
- 5 teaspoons extra-virgin olive oil divided
- Kosher salt
- Black pepper freshly ground
- 1 tablespoon cider vinegar plus more to taste
- 6 Medjool dates pitted and roughly chopped
- 2 ounces sharp or aged cheddar shaved
- ½ cup salted Marcona almonds roughly chopped
- 1 teaspoon honey plus more to taste
🥗 How To Make Michael Symon Charred Broccoli Salad
- Cut off the dull, woody end of the broccoli stalks when you trim them.
- Take the broccoli head off of the stems, then peel the stems and cut them in half up the middle.
- Make two pieces in the broccoli heads by cutting them in half through the top of the crown.
- Eight pieces should be made in all (4 stalk halves and 4 crown halves).
- Put in a big bowl and add salt and pepper to taste.
- Setting a big cast-iron pan on medium-high heat and adding 2 teaspoons of oil to it.
- Stir the oil around to cover the pan. Put the broccoli pieces in the pan cut side down and season them.
- Cook without moving them for about 4 to 5 minutes, or until the bottoms are golden brown but the broccoli is still crunchy (a cake tester or toothpick should stick through the thickest part of a stalk and feel firm resistance).
- For one minute, carefully flip the heads over so that the rounded sides get a little brown. Then, move them to a cutting board.
- Once the broccoli is cool enough to handle, cut the stems and heads into ¼-inch pieces and put them in a medium-sized bowl. Chopped dates, shaved cheddar, and chopped nuts should be added.
- Add the honey and the last 3 teaspoons of extra-virgin olive oil, and then toss the salad to coat it. If you want, you can add more salt and pepper to taste.
- When you’re done, the salad should have the right amount of crunchy, sweet, bitter, and sour. If it’s not, change the spices until it tastes good to you.
💭 Recipe Tips:
- Crust Options: Consider using a pre-made pie crust or experiment with a homemade one for added flavor.
- Fresh Herbs: Enhance the quiche by adding fresh herbs like parsley, dill, or chives for a burst of freshness.
- Vegetable Variation: Mix in sautéed vegetables such as spinach, mushrooms, or bell peppers for added color and nutrients.
🍤 What To Serve With Charred Broccoli Salad?
You can serve Charred Broccoli Salad with Grilled Chicken, Salmon,Steak,Quinoa ,Roasted Vegetables,Pasta,Grilled Shrimp, Roast Turkey,Baked Fish,Pork Chops,Stuffed Bell Peppers, Cauliflower Steaks.
🎚 How To Store Leftovers Charred Broccoli Salad?
- In the fridge: Store Leftovers Charred Broccoli Salad in an airtight container for up to 2 days.
- In the freezer: Freeze Leftovers Charred Broccoli Salad in a sealed bag,for a month.
🥵 How To Reheat Leftovers Charred Broccoli Salad?
- In the oven: You can reheat Leftovers Charred Broccoli Salad in an oven-safe dish, for 10 minutes at 350°F.
- In the microwave: Transfer Leftovers Charred Broccoli Salad to a microwave-safe container and heat for 2 minutes, stirring halfway.
- On the stove: Heat a pan over medium, place Leftovers Charred Broccoli Salad, stir for 5 minutes.
- In the air-fryer: Spread Leftovers Charred Broccoli Salad in the basket, and reheat for 5 minutes.
FAQ’S:
Can I Use Frozen Broccoli Instead Of Fresh?
Yes, you can use frozen broccoli with some adjustments thaw the broccoli first and pat it dry to avoid excess moisture, which may impact the final crispiness of the salad.
How Do I Prevent The Broccoli From Becoming Too Soft During Cooking?
To maintain the crunchiness of the broccoli, ensure you cook it until the bottoms are golden brown while keeping the broccoli slightly firm. It’s essential to avoid overcooking; check for firm resistance using a cake tester or toothpick.
How Can I Make Charred Broccoli Salad Crunchy?
To enhance the crunchiness of the Charred Broccoli Salad, cut the cooled broccoli stems and heads into small, ¼-inch pieces just before tossing the salad. This ensures the crisp texture of the ingredients.
What’s The Best Way To Prevent The Broccoli From Sticking To the Pan During Cooking?
To prevent the broccoli from sticking to the pan, make sure the cast-iron pan is well-coated with the initial 2 teaspoons of oil before adding the broccoli. Stir the oil to cover the pan evenly, creating a non-stick surface for even browning.
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Michael Symon Charred Broccoli Salad Nutrition Fact:
- Calories: 130
- Total Fat: 9g
- Saturated fat: 0.5g
- Sodium: 740mg
- Carbohydrates: 10g
- Net carbs: 6g
- Sugar: 2g
- Fiber: 4g
- Protein: 4g
Michael Symon Charred Broccoli Salad
Description
Michael Symon Charred Broccoli Salad, a culinary masterpiece, combines broccoli heads, olive oil, kosher salt, pepper, cider vinegar, Medjool dates, cheddar, Marcona almonds, and honey. In just 60 minutes, craft this flavorful dish for 4 servings. Immerse yourself in a symphony of textures and tastes with this easy-to-follow recipe.
Ingredients
Instructions
- Cut off the dull, woody end of the broccoli stalks when you trim them.
- Take the broccoli head off of the stems, then peel the stems and cut them in half up the middle.
- Make two pieces in the broccoli heads by cutting them in half through the top of the crown.
- Eight pieces should be made in all (4 stalk halves and 4 crown halves).
- Put in a big bowl and add salt and pepper to taste.
- Setting a big cast-iron pan on medium-high heat and adding 2 teaspoons of oil to it.
- Stir the oil around to cover the pan. Put the broccoli pieces in the pan cut side down and season them.
- Cook without moving them for about 4 to 5 minutes, or until the bottoms are golden brown but the broccoli is still crunchy (a cake tester or toothpick should stick through the thickest part of a stalk and feel firm resistance).
- For one minute, carefully flip the heads over so that the rounded sides get a little brown. Then, move them to a cutting board.
- Once the broccoli is cool enough to handle, cut the stems and heads into ¼-inch pieces and put them in a medium-sized bowl. Chopped dates, shaved cheddar, and chopped nuts should be added.
- Add the honey and the last 3 teaspoons of extra-virgin olive oil, and then toss the salad to coat it. If you want, you can add more salt and pepper to taste.
- When you’re done, the salad should have the right amount of crunchy, sweet, bitter, and sour. If it’s not, change the spices until it tastes good to you.
Notes
- Crust Options: Consider using a pre-made pie crust or experiment with a homemade one for added flavor.
Fresh Herbs: Enhance the quiche by adding fresh herbs like parsley, dill, or chives for a burst of freshness.
Vegetable Variation: Mix in sautéed vegetables such as spinach, mushrooms, or bell peppers for added color and nutrients.
