Charred Broccoli Salad

Lettuces, California Grapes, Marcona Almonds, Pickled Red Onion, Dill Ranch

Chef Christina McKeough of High Street | Philadelphia
Yield: 4 servings

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Adapted by StarChefs | SEPTEMBER 2022

INGREDIENTS:

Pickled Red Onion:
½ cup red wine vinegar
½ tablespoon black peppercorns
½ tablespoon mustard seeds
2 bay leaves
2 tablespoons sugar
1 tablespoon salt
1 red onion, thinly sliced

Dill Ranch:
1 cup mayonnaise
1 cup Greek yogurt
1 bunch dill, chopped
½ bunch chives, minced
1 shallot, chopped
1 tablespoon lemon juice
1 tablespoon buttermilk
2 tablespoons extra virgin olive oil
Salt
Black pepper

Charred Broccoli:
1 ½ pounds halved broccoli

Seared Grapes:
½ tablespoon olive oil
1 pound red Grapes from California

Toasted Almonds:
12 ounces Marcona almonds
1 tablespoon honey
1 tablespoon sumac
½ tablespoon olive oil
Salt

To Assemble and Serve:
2 heads gem lettuce
2 heaves Belgian endive
1 head radicchio
Salt
Black pepper (optional)

METHOD:

For the Pickled Red Onion:
In a medium-sized saucepan, combine vinegar, peppercorns, mustard seeds, bay leaves, sugar, salt, and ½ cup water. Bring to a boil. Remove from heat and add onion. Stir to combine. Let cool to room temperature. Reserve.

For the Dill Ranch:
In a mixing bowl, stir to combine mayonnaise, yogurt, dill, chives, shallot, lemon, buttermilk, and oil. Season with salt and pepper. Reserve.

For the Charred Broccoli:
Prepare and heat a grill. Add broccoli and grill until charred. Remove from heat and let cool. Cut the broccoli into 1-to-2-inch pieces. Set aside.

For the Seared Grapes:
In a heavy-bottomed sauté pan over medium-high flame, heat oil. Add grapes and sear until blistered. Remove from heat and let cool. 

For the Toasted Almonds:
Heat oven to 325°F. In a mixing bowl, toss almonds with honey, sumac, olive oil, and a sprinkle of salt. Transfer the almond mixture to a sheet tray. Roast 10 minutes. Let cool.  

To Assemble and Serve:
In a mixing bowl, toss lettuce, endive, and radicchio with ¾ cup Dill Ranch and a pinch of salt. Distribute to individual serving plates or 1 large serving bowl. Top with Charred Broccoli, Seared Grapes, Toasted Almonds, and ¼ cup Pickled Red Onion. Top with black pepper. Serve cold.

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