Broccoli was the green vegetable I avoided for most of my life. However, I have come to like it by charring it till it’s black…then covering it with a sweet n’ spicy dressing. This is a summer picnic winner since there’s no mayo to worry about!
What you Need:
- 1 broccoli bunch
- 2 Padron Peppers, sliced thin (Or other hot peppers)
- 1 tablespoon honey mustard
- ¼ c apple cider vinegar
- ½ c sunflower oil
- dash of honey
- Salt & Pepper
Separate the broccoli florets from the stems, and cut them into bite-sized pieces. Slice the stem very thin and set it aside. (Using a mandolin makes this fast work.) Heat a dry cast-iron skillet over high heat. Char 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 dressing. Toss the blackened broccoli and the sliced stems with the dressing. Serve chilled or room temp.
*This recipe is vegetarian, omit the honey to make it vegan.