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.
3 pounds broccoli heads, stems trimmed to length of longest branch (about 6 medium heads)
3 tablespoons canola oil
2 teaspoons minced fresh garlic
2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
3/4 cup shelled unsalted pistachios
1 cup white vinegar
3/4 cup golden raisins
1/2 cup thinly sliced shallots
1/2 cup water
2 tablespoons mustard seeds
How to Make It
Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.
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.
Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.
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.