This recipe was inspired from a salad I had at a local pizza joint in Chicago years ago. I don't remember what was in it other than broccoli and dates but it was such an unexpected (and delicious) combination I had to have it again. —Michelle Barry
Juice of 2 limes, about 1/4 cup
clove of garlic, minced
shallot, minced, about 1 tablespoon
cilantro, finely chopped
crushed red pepper flakes
Kosher Salt, to taste
extra-virgin olive oil
Medjool dates, about 10, pitted and chopped in 1/2-inch pieces
head broccoli, about 2 lb, cored and chopped into 1-inch florets
Juice of 1 lime
In This Recipe
Combine first seven dressing ingredients in a salad shaker or mason jar and whisk (or shake) until thoroughly combined.
Taste dressing and season with kosher salt if necessary.
Preheat grill or grill pan.
Combine lime juice and olive oil in a large bowl or plastic bag.
Add broccoli florets and toss (or shake the bag) until coated thoroughly.
Sprinkle florets with salt and place on the grill. You can place them directly on the grill with tongs or in a grill basket.
Grill for 10 to 12 minutes, flipping them once, until the florets are charred in places and tender but still have a little bit of bite to them.
Place the warm florets in a large bowl.
Add dressing a little bit at a time by pouring it down the sides of the bowl and folding in the florets until they are evenly coated but not too wet.
Add the peanuts and dates and toss until combined.