Photo: Brian Woodcock; Styling: Paige Hicks
From the Kitchen of…Rich Landau, Longtime Cooking Light Friend
Rich, chef and owner of Vedge in Philadelphia, offered us this lovely autumn salad, in which bright bursts of sweet-tart raisins accompany each bite of toasted broccoli.
Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter--and vegan.
Serves 10 (serving size: about 1 cup)
1. Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.
2. Bring a large Dutch oven filled with water to a boil. Cut each broccoli head into quarters; cut each quarter into 3 wedges. Add broccoli to boiling water; return to a boil, and cook 2 minutes. Drain; plunge into a bowl of ice water. Drain well; pat dry. Combine broccoli, oil, garlic, pepper, and salt in a bowl; toss to coat. Arrange broccoli mixture in a single layer on prepared baking sheets. Bake at 450° for 10 minutes or until edges begin to brown. Turn broiler to high (do not remove pans from oven). Broil 5 minutes or until browned in spots, rotating pans and stirring once after 3 minutes.
3. Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.
4. Bring vinegar and remaining ingredients to a boil in a small saucepan over medium-high heat. Cook 2 minutes; drain. Place roasted broccoli on a serving platter, and sprinkle with pistachios and raisin mixture.