I wasn’t planning on sharing this recipe for Charred Broccoli Salad with you, because I wasn’t really in love with the picture. Dumb, I know! Charred brown foods are hard for me to capture, if I were a professional photographer, with all those big lights, and diffusers, and various other assorted pieces of equipment I can’t even name, then maybe.
However, yesterday I was reading one of my favorite blogs, Smitten Kitchen, and noticed she posted some charred broccoli, and, I cut myself some slack.
I would love to post pictures that resemble the ones featured in fancy food magazines, where the light is just right, all the elements come together to impel you to make that dish. But, here’s the thing — they have a bunch of food stylists laboring over each detail — for hours, and, most likely didn’t eat that food anyway.
After all that work, I want to be fed!! This salad is such a hit, it has been in our dinner rotation for a few weeks now, and we are still not tired of eating it. So, I just had to share it with you.
So, tell me, what are some of your favorite dishes that might not take the best picture, but you love them anyway?
- 1 large head of broccoli, sliced into bite size pieces
- 1 large red onion, thinly sliced
- 3 Tbsp olive oil
- 1 Tbsp Gochugaru flakes, or 1/2 tsp cayenne pepper
- Kosher salt
- 2 cups grape tomatoes
- 2 Tbsp red wine vinegar
- 1/2 cup or more crumbled feta cheese
- Handful of fresh chopped chives
Heat oven to 425 degrees.
Place chopped broccoli on large sheet pan and drizzle with 2 Tbsp of the olive oil.
Scatter onion on top, sprinkle with a bit more olive oil, gochugaru or cayenne and some kosher salt.
Slide into the pre-heated oven in the top third of the oven and roast for about 10 mins.
In the meantime slice the tomatoes in half and place in small bowl.
Drizzle with remaining oil and add some salt and pepper.
After the broccoli has roasted about 10 minutes, add the tomatoes and continue to cook 5 more mins or until the broccoli is charred and the tomatoes are browning but still have their shape.
Remove sheet pan from oven drizzle with red wine vinegar and stir around a bit.
Place on platter and scatter with the crumbled feta and chopped chives.
The first time I made this salad, I had a few slices of prosciutto in the fridge. I sliced it thinly and added to the broccoli and onions. With the addition of warm bread, and a glass of white wine it was the perfect dinner.