Recipes

Charred Broccoli with Green Garlic, Tomatoes, and Spicy Peanut Dukkah

Cassie Piuma

Sarma, Somerville, MA

"My husband grew broccoli in his garden one summer and we ended up with a ton! We threw it in everything, including the marinade with all the meat that we grilled. I love how the charred florets soaked up all the flavorful juices." —Cassie Piuma

Ingredients

Roasted Tomato Vinaigrette: 
2 tomatoes, sliced in half lengthwise 
1 tablespoon red wine vinegar
1 large garlic clove, chopped
Juice of 1 lemon 
¼ cup basil leaves, torn 
½ cup olive oil
Salt to taste 

Spicy Peanut Dukkah:
2/3 cup lightly toasted peanuts, coarsely chopped
¼ cup lightly toasted sesame seeds
3 tablespoon lightly toasted coriander seeds, coarsely ground
2 tablespoons Aleppo chile flakes
2 tablespoons sumac, ground
1 tablespoon cumin seeds, ground
2 teaspoons nigella seeds
½ teaspoon fennel seed, coarsely ground 
½ teaspoon Maldon salt

Green Garlic Sauce:
½ pound green garlic, white and light green parts only
1 tablespoons olive oil
¼ cup heavy cream 
Salt to taste 

Charred Broccoli:
1 bunch broccoli, cut into florets with some stem intact 
1 ½ tablespoons olive oil 
Salt to taste

Method

Roast the tomatoes: preheat the oven to 375°F. Place the sliced tomatoes on a sheet pan with a generous drizzle of olive oil. Transfer to the oven and roast until the tomatoes are caramelized and the skins blistered, about 15 minutes. Let cool and reserve the juices (you should have approximately ¼ cup).

Make the tomato vinaigrette: in a blender, purée the roasted tomatoes with the roasted tomato juices, garlic, vinegar, lemon juice, and basil. With the motor running, gradually add the olive oil. Season with salt and set aside.

Make the spicy peanut dukkah: combine the spices with the peanuts and store in an airtight container until ready to plate. 

Make the green garlic sauce: clean the garlic in cold water. Remove the stems and finely chop the garlic. In a sauté pan, sweat the green garlic in 1 tablespoon of olive oil until just tender, about 5 minutes. In a blender, purée the hot garlic. With the motor running, slowly add the heavy cream until a thick emulsion occurs. Season with salt to taste and set aside. 

Preheat the grill or a grill pan. Drizzle the broccoli florets with the olive oil until lightly coated and season with salt to taste. Place on a hot grill and cook until lightly charred and crispy.

Place grilled broccoli in a bowl and toss with the roasted tomato vinaigrette. Arrange on a plate with a smear of the green garlic sauce. Sprinkle liberally with spicy peanut dukkah. 

Yield

1 ½ cups