Grilled Broccoli with Pistachio and Citrus Vinaigrette

By Rose HattabaughJune 11, 2021

Makes
4 to 6 servings
Cook Time
40 minutes
Active time plus cooling
plus grill prep
Rating
2

In his book “Chasing Flavor,” New York chef Dan Kluger adds multiple layers of big, bold flavors to broccoli that’s been deeply charred on a hot grill. This recipe is a simplified version of his dish that, for us, still hits the right notes. The bittersweetness of the grilled broccoli paired with a citrusy vinaigrette, spicy green chili, fresh mint and peppery radishes results in a dish that’s greater than the sum of its parts. When prepping the broccoli (to be efficient, a good time to do so is while the pistachio-oil mixture cools, before whisking in the citrus and completing the vinaigrette), keep the pieces on the large side—1½-inch spears are ideal—so they’re easy to manage on the grill and won’t slip through the grate. If outdoor grilling isn’t an option for you, cook the spears on the stovetop in a ridged grill pan, in batches if needed, depending on the size of your grill pan.

Tip

Don’t allow the broccoli to cool before dressing it. Add the vinaigrette to the spears immediately after removing them from the grill. As the broccoli cools, it will absorb flavors so each bite is seasoned throughout.

Ingredients

¾
cup roasted salted pistachios, finely chopped
6
tablespoons extra-virgin olive oil, divided
1
teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1
teaspoon grated orange zest, plus 2 tablespoons orange juice
Kosher salt and ground black pepper
1 ½
pounds broccoli, cut into 1½-inch spears
1
small jalapeño chili, stemmed, seeded and finely chopped
½
cup lightly packed fresh mint, thinly sliced
3-4
radishes, thinly sliced

Step 1

In a small saucepan over medium, cook the pistachios and 1 tablespoon of the oil, stirring, until the pistachios are lightly browned, 1 to 2 minutes.

Remove from the heat and let cool completely.

Step 2

To the cooled pistachio-oil mixture, whisk in another 3 tablespoons oil, the lemon zest and juice, orange zest and juice, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

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 grate.

For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate.

Step 4

In a large bowl, toss the broccoli with the remaining 2 tablespoons oil and salt and pepper to taste. Place the broccoli on the grill (on the hot side if using charcoal); reserve the bowl.

Cook the broccoli, turning occasionally with tongs, until nicely charred and tender-crisp, 7 to 10 minutes.

Return the broccoli to the bowl, immediately add the dressing (while the broccoli is still hot) and toss to coat. Taste and season with salt and pepper.

Step 5