bonappetit5.0
Charred Broccoli Salad With Figs
This charred broccoli salad with swooshes of rich broccoli-tahini sauce is for you, broccoli stans!
👥 4 Servings👤 Bacchanal Wine📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●blender
📝 Preparation Steps
1
Prepare a grill for high heat. Cut broccoli lengthwise into ¼"-thick planks (try to keep crown and stem attached). Toss broccoli planks with oil in a large bowl to coat; season with salt and pepper. Grill, turning occasionally, until charred all over (they’ll look burnt, and that’s a good thing) but stems are still crisp-tender, about ⏱️ 5 minutes; reserve bowl. (Or you can broil broccoli in a single layer on a rimmed baking sheet, undisturbed, until well-charred on 1 side, 14–⏱️ 16 minutes.) Transfer broccoli back to reserved bowl and cover tightly and let sit ⏱️ 30 minutes to steam.
2
Meanwhile, whisk labneh, half of garlic, and 2 Tbsp. water in a small bowl until smooth and the consistency of ranch dressing (add more water if needed). Season dressing with salt and pepper.
3
Cut broccoli into bite-size pieces (about 3"), separating florets from stems as you go. Coarsely chop stems and measure out 1 cup; set aside. Return remaining broccoli to bowl; add figs and 1 Tbsp. lemon juice. Toss to combine; season with salt and pepper. Set aside.
4
Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 Tbsp. lemon juice, and ½ cup water in a high-speed blender until very smooth and the consistency of a loose hummus. Season purée with salt and pepper.
tahini1 cup
5
Spread ½ cup purée on a platter. Top with reserved broccoli salad and spoon dressing over (you won’t need all of it). Scatter herbs, sumac, and lemon zest over. Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Sumac (for serving)
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