Post by annrms on May 28, 2018 4:17:02 GMT -5
Michael Simon on The Chew made this salad last week. I halved the recipe and used Newman's Citrus Splash dressing instead of the orange juice and olive oil. I didn't char the broccoli as much as he did on the show because I like broccoli al dente instead of well done. I will definitely make this again!
Charred Broccoli Salad
1 oz. Marsala
Scant ¼ cup golden raisins
Place in glass measuring cup and microwave for 90 seconds to plump, drain
1 cup vegetable broth
½ cup pearl couscous
Bring broth to a boil, add couscous, cook until al dente, drain, cool and place in a large bowl.
5 scallions, trimmed and sliced
Scant ¼ cup drained capers
2 T each minced fresh mint and parsley
Scant ¼ cup toasted, slivered almonds
2 small crowns broccoli, cut lengthwise into pieces
1 T chili or regular olive oil
Salt and pepper
Scant ¼ cup Newman’s Citrus Splash dressing OR 1 ounce orange juice and ½ cup olive oil, salt and pepper combined
Preheat grill pan on medium-high heat. Place broccoli pieces in a large bowl and toss with oil, ¼ t. salt and a good grinding of pepper.
Place broccoli in grill pan and cook until lightly browned on each side. Remove to a plate and cool.
Combine the raisins, scallions, capers, herbs with the couscous. Season with salt and pepper to taste. Coarsely chop the broccoli and add to the bowl. Toss with dressing of choice. Let sit for flavors to blend. Serve.
Charred Broccoli Salad
1 oz. Marsala
Scant ¼ cup golden raisins
Place in glass measuring cup and microwave for 90 seconds to plump, drain
1 cup vegetable broth
½ cup pearl couscous
Bring broth to a boil, add couscous, cook until al dente, drain, cool and place in a large bowl.
5 scallions, trimmed and sliced
Scant ¼ cup drained capers
2 T each minced fresh mint and parsley
Scant ¼ cup toasted, slivered almonds
2 small crowns broccoli, cut lengthwise into pieces
1 T chili or regular olive oil
Salt and pepper
Scant ¼ cup Newman’s Citrus Splash dressing OR 1 ounce orange juice and ½ cup olive oil, salt and pepper combined
Preheat grill pan on medium-high heat. Place broccoli pieces in a large bowl and toss with oil, ¼ t. salt and a good grinding of pepper.
Place broccoli in grill pan and cook until lightly browned on each side. Remove to a plate and cool.
Combine the raisins, scallions, capers, herbs with the couscous. Season with salt and pepper to taste. Coarsely chop the broccoli and add to the bowl. Toss with dressing of choice. Let sit for flavors to blend. Serve.
