Charred Broccoli and Red Onion Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ashley Christensen
Chef Ashley Christensen cuts broccoli heads into thick lengthwise slices, then grills and serves them with sweet grilled red onion. For this recipe, it's super-important to use broccoli with large, very tight heads in order t
Ingredients
2 head broccoli
2 tbsp. extra-virgin olive oil
kosher salt
Pepper
2 medium red onions
3 medium tomatoes
2 1/2 tbsp. red wine vinegar
Shaved ricotta salata
Instructions
Light a grill or preheat a grill pan. Brush the broccoli steaks with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and crisp-tender, about 7 minutes. Transfer to a baking sheet and let cool.
Meanwhile, brush the red onions with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and softened, about 5 minutes. Transfer to a work surface and let cool, then cut into 3/4-inch pieces.
In a large bowl, toss the tomatoes with the 2 tablespoons of olive oil, the vinegar, and a generous pinch of salt and let stand for 5 minutes. Add the grilled onions; season with salt and pepper. Arrange the broccoli on plates or a platter and spoon the tomato-red onion salad on top. Garnish with shaved ricotta salata and serve right away. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
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