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Charred Broccoli with Coriander Vinaigrette

Charred Broccoli with Coriander Vinaigrette

By Courtney HillOctober 16, 2019

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    10 minutes active

This recipe was inspired by the burnt broccoli salad served at Superiority Burger in New York. We use a scorching-hot oven and a sturdy rimmed baking sheet to roast broccoli until it develops flavorful charring. An acidic dressing with toasted crushed coriander seeds and fresh chilies brightens and lightens, a perfect accent to the nutty, bittersweet notes of the broccoli. To crush the coriander seeds, use a mortar and pestle or the back of a heavy pan, or pulse them several times in a spice grinder; they should be only lightly crushed, not ground to a powder.

Tip

Don’t forget to put the baking sheet on the oven rack immediately after turning on the oven. (If you like, to ease cleanup, line the baking sheet with foil first.) This way, the pan will be sizzling hot when the broccoli is scattered on top. And don't stir the broccoli as it roasts so that it develops maximum char.

Ingredients
  • 2

    pounds broccoli, florets cut into 2-inch pieces, stems peeled and halved lengthwise

  • 2

    tablespoons plus ¼ cup extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 2

    tablespoons coriander seeds, lightly crushed (see note)

  • ⅓

    cup unseasoned rice vinegar

  • 1

    tablespoon white sugar

  • 2

    Fresno or jalapeño chilies, stemmed, seeded and chopped

  • ½

    cup lightly packed fresh cilantro

Step 1

Heat the oven to 500°F with a rack in the lowest position; slide a heavy rimmed baking sheet onto the rack to heat while the oven comes up to temperature. In a large bowl, toss the broccoli with 2 tablespoons oil and ½ teaspoon salt.

Step 2

Working quickly, remove the hot baking sheet from the oven and distribute the broccoli in an even layer; reserve the bowl. Roast until the broccoli is crisp-tender and deeply charred, 20 to 25 minutes; do not stir.

Step 3

Meanwhile, in a small skillet over medium, toast the coriander, stirring often, until fragrant and a shade darker, 3 to 5 minutes. Transfer to the reserved bowl, then whisk in the vinegar, sugar, ½ teaspoon each salt and pepper, and the remaining ¼ cup oil. Stir in the chilies.

Step 4

As soon as the broccoli is done, transfer it to the bowl and toss until coated. Taste and season with salt and pepper. Transfer to a serving bowl and top with cilantro.

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