Recipe courtesy of Vivek Surti

Charred Broccoli Salad

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
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3 heads broccoli, halved

Kosher salt 

Olive oil 

Salad Dressing, recipe follows

3/4 cup roasted, salted peanuts 

1/2 cup tightly packed cilantro leaves

1/4 cup toasted sesame seeds 

3 serrano chiles (or less if preferred), thinly sliced, optional

Salad Dressing:

1/4 cup grapeseed oil

2 tablespoons fresh lime juice 

2 tablespoons rice wine vinegar 

1 tablespoon grated ginger 

1 tablespoon soy sauce 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon toasted sesame oil 

1/4 teaspoon honey 

2 cloves garlic, grated

Kosher salt


  1. 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.
  2. 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.

Salad Dressing:

  1. In a bowl, whisk together the grapeseed oil, lime juice, vinegar, ginger, soy sauce, black pepper, sesame oil, honey, garlic and salt to taste.

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