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coriander-vinaigrette-charred-broccoli-v

Charred Broccoli with Coriander Vinaigrette

By Courtney Hill

4 Servings

40 minutes 10 minutes active

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This recipe was inspired by the burnt broccoli salad served at Superiority Burger in New York. We use a scorching-hot oven and a sturdy rimmed baking sheet to roast broccoli until it develops flavorful charring. An acidic dressing with toasted crushed coriander seeds and fresh chilies brightens and lightens, a perfect accent to the nutty, bittersweet notes of the broccoli. To crush the coriander seeds, use a mortar and pestle or the back of a heavy pan, or pulse them several times in a spice grinder; they should be only lightly crushed, not ground to a powder.

4

Servings

Tip

Don’t forget to put the baking sheet on the oven rack immediately after turning on the oven. (If you like, to ease cleanup, line the baking sheet with foil first.) This way, the pan will be sizzling hot when the broccoli is scattered on top. And don't stir the broccoli as it roasts so that it develops maximum char.

40 minutes

10 minutes active

Ingredients

  • 2

    pounds broccoli, florets cut into 2-inch pieces, stems peeled and halved lengthwise

  • 2

    tablespoons plus ¼ cup extra-virgin olive oil, divided

Directions

  1. 01
    Heat the oven to 500°F with a rack in the lowest position; slide a heavy rimmed baking sheet onto the rack to heat while the oven comes up to temperature. In a large bowl, toss the broccoli with 2 tablespoons oil and ½ teaspoon salt.

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Reviews
Howard C.

"2 tablespoons coriander seeds, lightly crushed (see note)": what note? The "Tip", if that is to what you refer, does not mention the coriander seeds.

Janelle C.

Hi Howard,

As stated in the recipe description, "To crush the coriander seeds, use a mortar and pestle or the back of a heavy pan, or pulse them several times in a spice grinder; they should be only lightly crushed, not ground to a powder."

Best,
The Milk Street Team

Felix P.

I found the amount of coriander seeds to be overpowering. This needs to be revisited. I also used apple cider vinegar cause I ran out of rice vinegar and that didn’t help either...

Leah C.

I only have powdered coriander. If I use this (with appropriate measurement) will I still get great flavor?

Janelle C.

Hi Leah,

In this case, you would not as the seeds are toasted and then lightly crushed.

Best,
The Milk Street Team

Loretta A.

Coriander Vinaigrette was fine, and used it on a salad ...- the recipe charring method of the broccoli was a different story ... put into my Wolf oven at 475...after 15 min the charring was near non-edible carbon pieces...

Charlie H.

I wanted to like this recipe more than I did. I also found it to be way too much coriander seed for 2 lbs of broccoli. I'd say use about 1/2 as much. I also thought a little less char would be better...maybe 15 minutes vs. 22+ at 500 degrees.

Michele M.

This was FANTASTIC. I made it as directed, and I wouldn't change a thing.

Carmine G.

Lovely recipe. For those who found the broccoli to be inedibly charred, it may be helpful to cut the broccoli into larger pieces.

Sarah H.

I absolutely love this! The balance of flavours was amazing. I made the Peking Pork tenderloin and served them together - absolute heaven. I used broccolini and cut the cooking time.

Pamela R.

Loved the flavors. Used less coriander and it was delicious!

Peter Chris S.

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