Grilled Broccoli with Harissa Vinaigrette and Pickled Shallot

By Rose HattabaughJune 22, 2023

Makes
4 servings
Cook Time
35 minutes
Active time plus cooling
plus grill prep
Rating
2

Smoky, deeply charred broccoli is delicious, but grilling the vegetable can be tricky because the dense stems cook more slowly than the florets. Peeling the stalks, then cutting the broccoli into spears helps, but grilling still tends to dry out the vegetable before it’s fully cooked. The solution? We parcook the broccoli in the microwave. (Alternatively, you could blanch the broccoli in boiling water for 2 minutes, plunge into ice water just until cool, then pat dry.) Charred broccoli requires robust seasonings that can stand up to the brassica’s boldness. We borrowed a flavor combination from “Berber & Q: On Vegetables” by London chef Josh Katz and threw together a citrus and harissa vinaigrette. We toss some of the dressing with the broccoli before grilling, then some at the end for a jolt of brightness. Quick-pickled shallot and raisins, plus a handful of dill (or mint), are fantastic finishing touches.

Tip

Don’t be afraid to get deep charring on the broccoli, which creates nutty, smoky, bittersweet notes in the vegetable. Also, be sure to dress the broccoli while it’s hot. As they cool, the spears absorb the seasonings so each forkful is full-flavored.

Ingredients

1 ½
pounds broccoli, trimmed, stalks peeled
Kosher salt and ground black pepper
2 ½
tablespoons white vinegar
2
medium shallots, halved and thinly sliced
3
tablespoons golden raisins
⅓
cup extra-virgin olive oil
1-½
tablespoons harissa paste
3
tablespoons lime juice
2
teaspoons honey
½
cup lightly packed fresh dill or mint, torn

Step 1

Slice the broccoli heads lengthwise into halves or quarters, depending on size, then into spears with stems about ½ inch thick. In a large microwave-safe bowl, mix ½ teaspoon salt in ¼ cup water. Add the broccoli and toss; cover and microwave on high for 2 minutes. Toss, cover and microwave until bright green and just shy of tender-crisp, another 2 minutes. Remove from the bowl. Discard the water, wipe out the bowl and reserve it. (The broccoli can be cooled and refrigerated for 1 day.)

Step 2

In a small bowl, mix ½ teaspoon salt with the vinegar and 2 tablespoons water. Stir in the shallots and raisins. Set aside, tossing occasionally, until needed. In the reserved large bowl, whisk together the oil, harissa, lime juice, honey and ½ teaspoon each salt and pepper. Measure out ¼ cup and set aside. Add the broccoli to the bowl with the remaining dressing and toss until coated.

Step 3

Prepare a charcoal or gas grill. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. For a gas grill, turn all burners to high and heat, covered, for 10 to 15 minutes, then clean and oil the grate.

Step 4

Place the broccoli on the grill (on the hot side, if using charcoal); reserve the bowl. Cook, occasionally turning the broccoli, until well charred and tender-crisp, 6 to 8 minutes. Return the broccoli to the bowl. Immediately add the reserved dressing (while the broccoli is hot) and toss. Taste and season with salt and pepper.

Step 5