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Burnt Broccoli and Crushed Olive Salad
Chargrilled flavor, minus the grill: You'll brown broccoli in a cast-iron skillet instead. Make this hearty broccoli salad as a side dish or vegetarian lunch.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 10 min👤 Matthew Trueherz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Break 1 large head of broccoli (about 1 lb.) into large florets (you should have about 4 cups; save stalks for another use if desired). Slice florets in half and arrange, cut side down, in a dry large cast-iron skillet. Place over medium-high heat and cook, undisturbed, until charred underneath, 10–⏱️ 12 minutes.
large head of broccoli (about 1 lb.)1
2
Remove skillet from heat. Drizzle 1 Tbsp. extra-virgin olive oil over, then sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss and let broccoli cook in pan’s residual heat until bright green and crisp-tender, 6–⏱️ 8 minutes.
. extra-virgin olive oil, divided2 Tbsp
3
Arrange broccoli in a single layer on a large plate and drizzle remaining 1 Tbsp. extra-virgin olive oil over. Crumble 2 oz. fresh goat cheese into quarter-size pieces over, then top with ½ cup Castelvetrano olives, crushed, pits removed. Finely grate zest from a quarter of 1 lemon over salad; slice lemon into wedges and serve with salad for squeezing over.
. extra-virgin olive oil, divided2 Tbsp. fresh goat cheese2 ozlemon1
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