Author Notes
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 Yokoyama
Ingredients
- Lime Vinaigrette
-
Juice of 2 limes, about 1/4 cup
-
1
clove of garlic, minced
-
1/2
shallot, minced, about 1 tablespoon
-
1 tablespoon
cilantro, finely chopped
-
1/2 teaspoon
crushed red pepper flakes
-
Kosher Salt, to taste
-
1/3 cup
extra-virgin olive oil
- Salad
-
1/2 cup
roasted peanuts
-
1 cup
Medjool dates, about 10, pitted and chopped in 1/2-inch pieces
-
1
head broccoli, about 2 lb, cored and chopped into 1-inch florets
-
Juice of 1 lime
-
2 tablespoons
olive oil
-
Kosher salt
Directions
- Lime Vinaigrette
-
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.
- Salad
-
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.
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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.
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Add the peanuts and dates and toss until combined.
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