Charred Broccoli Salad with Almonds and Spicy Green Goddess

Serves 4 as a side                                                           

Extremely charred broccoli makes for such a great salad. I dream of the burnt broccoli salad from Superiority Burger in the East Village. Brooks Headley, the chef, is really a vegetable wizard; he always comes up with the most brilliant combinations that are so unique, and just work so well. Nothing could be more perfect than that salad, but this plays with some of the sweet, spicy, salty, charred flavors that I love so much about that dish.

PRODUCE

• ½ serrano pepper

  Health Nut: A Feel-Good Cookbook Jess Damuck

• 1 lemon

• 4 green onions, trimmed

• Handful fresh parsley

• Handful fresh cilantro

• 1 clove garlic

• 2 heads broccoli (about 1 pound/ 454 g)

• ½ small red onion

DAIRY

• ⅓ cup (75 ml) unsweetened plain or coconut yogurt 

PANTRY

• ¼ cup (60 ml) extra-virgin olive oil

• 2 anchovies

• Kosher salt

• 5 pitted, dried Medjool dates

• 2 tablespoons rice vinegar

• ½ cup (46 g) sliced almonds, toasted (see note)

• 2 tablespoons hemp seeds 

Make the spicy green goddess dressing: Combine ½ serrano pepper, the juice of ½ lemon, 4 green onions, 1 handful parsley and 1 handful cilantro,1 clove garlic, ¼ cup (60 ml) extra-virgin olive oil, 2 anchovies, and 1/3 cup (75 ml) yogurt in a food processor. Blend until smooth, then season to taste with salt.

Make the salad: Cut the stems off 2 heads broccoli, peel and thinly slice them, and then cut the tops into florets. Heat a cast-iron skillet over high-ish heat and cook the broccoli until charred, 10 to 15 minutes. Thinly slice ½ red onion and chop 5 dates. 

Assemble and serve: In a large bowl, toss the charred broccoli florets and stems and onions with 2 tablespoons vinegar and season with salt. Finish with the dates, ½ cup (46 g) toasted almonds, and 2 tablespoons hemp seeds. 

NOTE: Nuts should always be toasted. Set your oven to 425°F (220°C) and toast until golden and fragrant, 6 to10 minutes. Make sure you set a timer. No one ever remembers to check on their nuts until they are already burning; it’s just a fact.

Reprinted from the new book Health Nut: A Feel-Good Cookbook by Jess Damuck. Text copyright © 2024 by Jess Damuck. Photographs copyright © 2024 by Linda Pugliese. Published by Abrams.

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