Charred Broccoli Salad
INGREDIENTS
1 lb fresh broccoli crowns
1/2 cup toasted pine nut
1/4 cup honey
1 clove garlic, crushed
2 dried Thai bird’s eye chilies
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/2 cup dried cranberries
1/4 cup red onion
Salt & pepper to taste
INSTRUCTIONS
Cut broccoli into bite size pieces. Don’t separate the florets. Heat the cast-iron pan to medium-high heat. Place the broccoli in the hot pan. Season with salt and pepper. Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl.
Return skillet to heat and reduce heat to medium. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
Reduce skillet heat to low. Add the honey, garlic, and chiles and cook over low heat until the honey begins to foam, about 4-5 minutes. Remove from heat. Whisk in the olive oil and vinegar. Let cool. Mix in the cranberries, and red onion until evenly distributed. Pour over the cooled hot honey dressing and serve.