This different take on broccoli from the June 2014 issue of Food and Wine is a great side dish or vegetarian entrée. Cut broccoli lengthwise into “steaks”, grill until charred and then toss with grilled red onion, tomatoes and a tangy dressing. The recipe calls for shaved ricotta salata as a garnish, but I used parmesan cheese instead. Cook’s note: when grilling onion slices, use a toothpick or wooden skewer to keep the rings from falling apart.
Avoiding Additives and Preservatives
Use a red wine vinegar with no sulfites, such as Eden Organic brand. Check the label on the cheese to make sure it does not contain colour or preservatives.
Cut the broccoli lengthwise into "steaks"
Grill until charred
Top the broccoli and onions with tomatoes and shaved cheese
Ingredients:
2 large, tight heads of broccoli (2 ½ pounds), cut lengthwise into 3/4-inch-thick steaks (reserve any florets for another use)
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
2 medium red onions, sliced crosswise ½ inch thick
3 medium tomatoes, cut into 1-inch pieces
2 ½ tablespoons red wine vinegar
Shaved ricotta salata, for serving
Preparation:
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. Serves 6.
From the June 2014 issue of Food and Wine
