75 minutes
A vibrant charred broccoli salad that combines the crunchiness of sunflower seeds, the sweetness of golden raisins, the nuttiness of nutritional yeast, and the richness of Parmesan cheese. This dish brings a unique take on the traditional salad and is perfect as a side dish or a light meal.
Broccoli, cut into bite-size florets
0 lb
Large Garlic, minced
cloves
Calabrian Chili Paste
teaspoons
teaspoons
cups
Golden Raisins
cups
tablespoons
1. Prep the Broccoli
Place the broccoli florets in a salad bowl. Add the red wine vinegar and a pinch of salt. Mix well to combine and set aside.
2. Toast the Sunflower Seeds
Preheat the oven to 300F (150C). Spread the sunflower seeds on a baking sheet and toast in the oven for about 10 minutes, or until they are lightly golden brown. Stir occasionally to ensure even toasting.
3. Heat the Aromatics
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until the garlic is a pale golden color.
4. Finish the Dressing
Remove the saucepan from the heat and stir in the calabrian chili paste. Be careful not to overheat the oil as it can cause bitterness.
5. Dress the Salad
Pour the dressing over the broccoli and mix well to ensure all the broccoli florets are coated.
6. Add the Toppings
Sprinkle the nutritional yeast, sunflower seeds, golden raisins, and Parmesan cheese over the broccoli. Toss to combine.
7. Rest the Salad
Let the salad sit for at least an hour before serving. This allows the flavors to meld together and the broccoli to absorb the dressing.
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