Monday, June 6, 2011

Grilled Broccoli Salad w/ Pickled Shallots & Raisins

My mouth is watering as I write this.

This salad was very special, easy, and delicious. The pickled raisins and shallots over grilled broccoli and grilled ciabatta were just amazing.

I have never grilled broccoli before, but if you can roast it, why not grill it?

I pickled the raisins and shallots in the morning and they sat in that yummy vinegar syrup all day until I was ready to use them.

I would consider this salad my new favorite, for this week anyway!

Grilled Broccoli Bread Salad w/ Pickled Shallots & Raisins (loosely adapted from Food & Wine):

1/4 cup of golden raisins
2 shallots
1/2 cup sugar
1/2 cup cider vinegar
1 tbsp fresh thyme leaves (for the shallots)
pinch of kosher salt

Arrange your raisins and sliced shallots in 2 separate heatproof bowls or ramekins.

Bring the sugar and vinegar to a boil until sugar is dissolved.
Pour this mixture over the raisins and the shallots. Add the thyme leaves to the shallots and sprinkle with a pinch of kosher salt. Cover the bowls and let rest until you are ready to use them.

For the rest of the salad:

1 large head of broccoli, cut into long florets, saving much of the stem, and each floret sliced in half to make thin long flat pieces.
a few slices of Ciabatta bread
2 tbsp toasted pine nuts for the top


4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
juice and zest of a lemon
1 tsp crushed red pepper
kosher salt
1/3 cup of olive oil

Whisk dressing ingredients together and set aside (you need to save 2 tablespoons of dressing for the end.....I will remind you).

Lay out the thinly sliced broccoli pieces on a baking pan and coat w/ the garlic rosemary dressing. Brush the ciabatta bread slices with some of the dressing too (save 2 tbsp for the end).

Light a grill to medium high and grill the broccoli for about 4 minutes on each side.
Transfer to a bowl and cover w/ aluminum foil to steam, for at least 5 minutes.

Grill the bread for about 1 minute on each side. Transfer to a cutting board and cut into squares.

Arrange the bread cubes on a large platter and place the grilled broccoli on top.
Spoon the yummy pickled raisins and shallots over the entire platter and finish with the 2 tablespoons of reserved dressing.



The Japanese Redneck said...

That's an interesting salad. Just what I need to try.

The washing machine and dryer shrunk my jeans again and I have to lose not fare.

So, I need all kind of salad and veggie ideas to inspire me to outwit those evil appliances.

Dana said...

Brilliant! And yes please! I'm all about salads these days and I'm getting bored of the same old same old. I just adore grilled bread in salad and broccoli is my favorite vegetable so this is perfect for me.

Kasey said...

My mouth is watering too!
I love the pickled shallots idea!!!!

Elra's cooking and baking said...

Yummy! I love this salad. Will be making this for dinner tonight. Thanks for the great idea Stacey.

Joanne said...

I so wish I had a grill so that I could make this! I'll just have to roast the broccoli instead...but those pickled raisins just can't be resisted!

Proud Italian Cook said...

If you say your mouth is watering, I know it's going to be good! I like the grilled broccoli, and everything else for that matter!

tasteofbeirut said...

My mouth was watering too! I love the contrast between the sweet, tangy, smoky and rich-flavored dressing and ingredients.