Wednesday, July 7, 2021

ChezCindy: Grilled Broccoli with Soy Balsamic Dressing


My CSA farmer, Knife & Fork Farms , has been having a good season with broccoli.  She has been adding broccoli to our CSA bags for the last 4 weeks.  And these are not tiny supermarket broccoli crowns.  She is giving us the entire broccoli plant, with leaves and all.  I've learned that the broccoli leaves are really delicious when steamed and tossed together with quinoa.  

As much as I like broccoli, I needed to find an interesting new way to cook it.  For quick cooking, I have been steaming it in the microwave as posted here.  And I love this updated broccoli salad.  For something new, I decided to try grilled broccoli.  

This grilled broccoli recipe calls for the broccoli to be tossed in a simple dressing of soy sauce, balsamic vinegar, and olive oil.  The broccoli is placed in a grill basket and grilled over high heat for 12-15 minutes.  The dressing imparts an interesting flavor, almost Asian because of the soy sauce but not quite.  The seasoned broccoli would pair nicely with a grilled skirt steak and a side of steamed rice.  

1 or 2 large heads of broccoli, about 2 pounds
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided

Prepare a fire in your grill or set a gas grill to high.

Cut the broccoli heads into long pieces slicing through the stalk.  Set aside.  

In a large bowl, whisk together the soy sauce and the balsamic vinegar.  Drizzle in 1 tablespoon of olive oil, whisking vigorously.   Add the broccoli, using your hands to toss and coat evenly.  Sprinkle with 1/2 teaspoon of kosher salt.  

Place a large grill basket, or 2 small, onto the hot grill.  Add the broccoli, in one layer as possible.  Grill for 6-7 minutes.  Using tongs, turn or toss the broccoli for even cooking.  Continue grilling and tossing for 6-8 additional minutes until the broccoli tips are crisp and browned, and the stalks are tender.  

Transfer the cooked broccoli to a serving platter, drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining kosher salt.  Serve hot or warm. 

Recipe adapted from New York Times Food

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