Charred Broccoli Chopped Salad with Spicy Cashew Dressing
Description
Dressing adapted from this recipe in Bon Appetit. The below recipe will yield a little over 2 cups of dressing. Recipe can be halved, but consider making the full amount as it is so nice having a vat of dressing on hand. It will keep for weeks in the fridge.
Ingreadient :
- 1 cup cashews
- 1/2 cup olive oil
- 1/3 cup unseasoned rice vinegar
- 1 – 1.5 teaspoons crushed red pepper flakes
- 1.5 teaspoons fish sauce, optional, see notes
- 1.5 teaspoons honey or maple syrup
- 1 garlic clove
- Kosher salt to taste
- 1/4 cup dried currants, such as Zante
- 2 to 4 tablespoons white balsamic vinegar
- 8 oz kale, stems removed, leaves thinly sliced
- 2 heads endive, quartered, and cut crosswise into 1/2– inch slices
- 2 scallions, thinly sliced
- 2 yellow beets, unpeeled, grated with the shredder attachment of the food processor, see notes above
- 1 head broccoli (12–16 oz), sliced into florets
- 2 oz. soppresatta or salami, optional, thinly sliced, I like the Applegate brand
- grated parmesan or other cheese,
- fresh cracked pepper to taste
- flaky sea salt, such as Maldon, to taste
Direction :
- Make the dressing: Place the cashews, oil, vinegar, red pepper flakes, fish sauce (if using), honey or maple syrup, garlic, a pinch of salt, and 2/3 cup water in a food processor or blender for 60 to 90 seconds or until completely smooth. (If making this with the intention of using it as a dip, start with 1/2 cup water.) Blend until smooth. Taste. Adjust flavor to taste with more salt or vinegar. (Note: when I omit the fish sauce, I use 1 to 1.5 teaspoons kosher salt). Stream in more water if the dressing is too thin. Dressing should be creamy, smooth, and pourable.
- Make the salad: Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.
- Prepare the broccoli: cut the head into spears; then cut larger spears in half or into quarters.
- Toss the broccoli on the prepared sheet pan with 1 tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again. Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total.
- Meanwhile: Place the currants in a small bowl. If you like a nice vinegary bite, cover them with 4 tablespoons vinegar; if you like a more subtle bite, cover them with 2 tablespoons vinegar. Set aside.
- In your largest bowl, place the kale, endive, scallions, and beets.
- Add the sliced meat and grated or cubed cheese, if using. Add the reserved currants with their vinegar. Add the broccoli. Season with pepper to taste.
- Pour dressing to taste over top. Toss. Taste. Adjust with more dressing if necessary or season with sea salt and pepper to taste.
