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Great homemade coffee with James Hoffmann.
Chilies and coriander brighten broccoli's nutty, bittersweet notes
Charred Broccoli with Coriander Vinaigrette
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
Pardon the interruption
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