Season the broccoli with salt and drizzle with olive oil on all sides. On a very hot grill, griddle or cast-iron pan, cook the broccoli cut-side down until deeply golden brown and charred in spots, 10 to 12 minutes. Flip the broccoli and brown on the other side, 3 to 4 more minutes. Set aside to cool before slicing into medium-size pieces.
To assemble: In a bowl, combine the broccoli with the Salad Dressing, peanuts, cilantro, sesame seeds and chiles, if using. Toss well to thoroughly incorporate all the ingredients. Serve warm or at room temperature.
In a bowl, whisk together the grapeseed oil, lime juice, vinegar, ginger, soy sauce, black pepper, sesame oil, honey, garlic and salt to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Vivek Surti, VEA Supper Club, Nashville, TN