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In his book “Chasing Flavor,” New York chef Dan Kluger adds multiple layers of big, bold flavors to broccoli that’s been deeply charred on a hot grill. This recipe is a simplified version of his dish that, for us, still hits the right notes. The bittersweetness of the grilled broccoli paired with a citrusy vinaigrette, spicy green chili, fresh mint and peppery radishes results in a dish that’s greater than the sum of its parts. When prepping the broccoli (to be efficient, a good time to do so is while the pistachio-oil mixture cools, before whisking in the citrus and completing the vinaigrette), keep the pieces on the large side—1½-inch spears are ideal—so they’re easy to manage on the grill and won’t slip through the grate. If outdoor grilling isn’t an option for you, cook the spears on the stovetop in a ridged grill pan, in batches if needed, depending on the size of your grill pan.
cup roasted salted pistachios, finely chopped
tablespoons extra-virgin olive oil, divided
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