Charring broccoli is how I learned to like this veggie!
What you Need:
- 1 broccoli crown, florets separated from the stems & stems peeled and shaved lengthwise
- 1 fresno chili, sliced thin
- ¼ c red wine vinegar
- ½ c olive oil
- ½ tsp honey
- Salt & Pepper
- Toasted or candied nuts for serving
Seperate the broccoli florets from the stems into bite sized pieces. Slice the stem very thin and set aside.Heat a dry cast-iron skillet over high heat. Cook the broccoli, turning occasionally, until the surfaces are blackened & charred. 10-15 minutes. Let cool on a large plate. Do this in batches.
Meanwhile, whisk the rest of the ingredients together to make the vinaigrette. Toss the blackened broccoli and the sliced stems with ¼ cup of the vinaigrette. Top with candied or toasted nuts.
Serve warm or cold.