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Foraging with Alexis Nikole Nelson.
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.
pounds broccoli, florets cut into 2-inch pieces, stems peeled and halved lengthwise
tablespoons plus ¼ cup extra-virgin olive oil, divided
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