Week 51 – Roasted Broccoli Salad

b.salad 11.12.26 roasted broccoli

Caramelly sweetness.  Slight crunchiness.  Addictively delicious.  Are you thinking of a holiday treat?  Well, now I am.  But when I started this narrative I was thinking about roasted vegetables.  I love most vegetables (except beets!) in their raw or pure state.  Depending on the variety, I also enjoy them grilled or mashed or sautéed.  But roasting them takes them to a whole new level.  Winter vegetables, like squash, carrots, sweet potatoes, parsnips, cauliflower, even kale, are perfectly suited for the cooking technique.  Roasting brings out the inherent sweetness locked inside their simple skin.  The technique is simple:  Preheat your oven to 425/450°… These vegetables, plucked during the cold of winter like the heat.  Cut the vegetables down into about 1” pieces, place on a rimmed baking sheet, sprinkle with olive oil, salt and any dried seasonings you might like.  Spread the vegetables out into a single layer, so each morsel can bask under the glow of the heating element and place the pan in the oven.  Turn the vegetables every 5 or 10 minutes; remove from the oven when the vegetables are evenly browned with chunks of caramelly sweetness!  Bon Appetit

Roasted Broccoli Salad
A warm salad for a cold night.

Serves 4
Dressing
4 anchovy fillets, drained and chopped
2 garlic cloves, chopped
1 teaspoon dijon mustard
4 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
Salad
2-3 heads broccoli, cut into 1-inch florets only (you’ll need about 6 cups)
Salt
2 tablespoons extra virgin olive oil
1 egg, hardboiled and minced
2 tablespoons slivered almonds
2 tablespoons red onion, minced

Place the anchovies, garlic, mustard, lemon juice and vinegar in a food processor. With the machine on, drizzle through the feed tube 1/4 cup olive oil until blended.

Preheat the oven to 450°. Place the broccoli florets on a rimmed baking sheet. Pour 2 tablespoons oil over broccoli, season with salt and thyme. Toss together and spread out in a single layer. Roast broccoli for about 15 minutes until broccoli is slightly blackened.

In a large bowl add the roasted broccoli, minced egg, red onion, slivered almond, and dressing. Mix well. Place salad in a oven-proof bowl. Before serving, place bowl under the broiler to heat thoroughly for two minutes, serve immediately.

About the author
As a Landscape Designer and Architect, I have a passion for food and the land from which it grows. As a resident of Portland, Oregon I am fortunate that great food is easy to find and cultivate. And as a member of a wonderful family, I am lucky to have a husband and two children who enjoy my dalliances in restaurant sampling, park playing, creative cooking and garden tending as much as I do. I started this blog in 2010 (on what would have been my grandfather’s 100th birthday!) as an outlet for exploring and journaling the ways that we can eat, grow and live more sustainably on our earth. I believe we are at a critical juncture in our evolution where we need to closely look at our environment and decide to work with it rather than against it. Choosing foods that are grown and raised close to home. Appreciating and taking care of the land around us. Talking about it all over the dining table. These are a few of the many actions that will make our world a better place.