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Shaved and Seared Broccoli Salad

Shaved and Seared Broccoli Salad

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The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.



  • 2 zucchini, sliced lengthwise ¼” thick
  • Kosher salt and freshly ground black pepper


  • 6 white or regular anchovy fillets packed in oil, drained
  • 1 tsp. finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • ⅓ cup (or more) olive oil
  • Kosher salt and freshly ground black pepper


  • 1 bunch broccoli (about 1½ lb.), preferably with long stems
  • ½ cup baby greens or herbs (such as arugula, red mustard greens, basil leaves, or celery leaves)
  • ¼ cup pine nuts or shelled raw pumpkin seeds (pepitas), toasted

Recipe Preparation


  • Prepare grill for medium-high heat. Season zucchini with salt and pepper and grill until tender and lightly charred, about 2 minutes per side. Let cool slightly, then blend zucchini, garlic, and coriander in a blender until smooth. With motor running, slowly add oil and blend until combined; season with salt and pepper.


  • Blend anchovies, egg yolk, crème fraîche, lemon zest, and lemon juice in a blender until smooth. With motor running, slowly add oil and blend until dressing thickens, adding more oil as needed; season with salt and pepper.


  • Cut 12 4”-long florets from broccoli (you’ll need to cut through stalks). Cut remaining broccoli into bite-size florets; peel broccoli stalks and, using a mandoline or very sharp knife, thinly shave them (you should have about 1 cup).

  • Cook all florets in a large pot of boiling salted water until bright green, about 2 minutes. Drain and transfer to a colander set in a bowl of ice water; let cool. Drain; transfer to a paper towel–lined plate.

  • Heat oil in a large skillet over medium-high heat. Sear 4”-long florets until cut sides of stalks are golden, about 2 minutes per side. Set aside.

  • Toss shaved broccoli stalks and small broccoli florets with some of the dressing in a small bowl.

  • Spoon zucchini purée onto plates and top with broccoli; drizzle with some dressing and top with greens and pine nuts.

  • *DO AHEAD:*Zucchini purée and dressing can be made 1 day ahead. Cover and chill separately.

Recipe by Puritan & Co. in Boston, MA,Reviews Section

Tasty Recipes for Vegetables You’ll Want to Devour

On Easter Sunday, I ate at a local restaurant that I really enjoy, Miel. This was one of the first farm-to-table restaurants before the term became as ubiquitous as it is today. While there, I saw this Edible Kitchen card and picked it up to find a recipe by Miel’s chef, Andrew Coins, for seared broccoli. (Edible is a local food magazine that is available throughout the United States, including 17 Southern cities). As we were cooking ribs later that day, and I’m far more about the sides than the ribs themselves, I decided I needed to try it. Friends, this is a recipe you’ll want to keep. I know it looks a little complicated, but it’s actually not hard, and you’ll see that even though I messed part of it up, it still resulted in a delicious outcome!

Don’t let the length of this recipe intimidate you. It’s actually accessible and truly delicious!

We are grateful to all our sponsors:

So yummy! Perhaps the best broccoli I’ve ever made.

If broccoli isn’t your thing, just know that these carrots were made using the same ingredients and recipes showcased today, except of course for the broccoli!

This seared broccoli recipe actually calls for four different recipes, but because of this, we ended up with sauces and spreads that we used all week long. The total prep time was under 30 minutes (although I feared it would be far longer, it actually was not). And, I had no idea before preparing this that it would actually make my incredibly chaotic week easier. That’s what I call a perfect recipe: it fulfills its main purpose and keeps helping you out days later.

For this seared broccoli recipe, you’re going to make a vinaigrette, a cilantro-spinach purée (it’s almost like pesto without the garlic and cheese), whipped almond butter (I completely messed this up to delicious results) and then you also sear the broccoli. You’ll want some sharp cheddar cheese to garnish the top. A quick stop by Kroger provided everything I needed.

Sharing Recipes from Your Kitchen

Our normal number of Fam Dinner attendees range from 6-12 people. We have a few guys that love to prepare the proteins and mix up the marinades. A few of the ladies are experts at side dishes and get their inspirations from Pinterest, Chrissy Teigen or most often, recipes that we have learned from our mothers or grandmothers. We also have some amazing bakers in the group that we always count on to make decadent brownies or cutesy cupcakes. Everyone plays their part even if they aren’t into cooking… Paper plates, loads of wine, and compliments to the chef are all essential in rounding out a great community-style meal.

What You’ll Need for the Broccoli Crunch Salad (Dressing recipe below)

2 Bags of Mixed Greens
Crumbled Goat Cheese (option: sub feta cheese)
Green Onions (scallions)
Strawberries or Apples
1 package of Ramen noodles (uncooked) or Slivered almonds for a lower carb option (bake at 10 minutes at 350 degrees with a little butter)
-Smash noodles inside of bag and pour into sauce pan with 2 tablespoons of butter and cook until brown and crispy
Head of (raw) broccoli
-With your knife, shave the ends of the broccoli off of the head. This way you’ll have smaller pieces with every bite!

45 Easy Summer Dinner Ideas to Keep Meals Fun and Fresh

Delicious recipes to ensure your summer meals are never boring.

For many people, creating an easy-to-follow routine is a lifesaver in the kitchen. Knowing what meals you're going to make every week takes out the stress and time of planning, executing, and/or finding complicated recipes everyone in your home will love. The problem? Well, sooner or later people are bound to grow tired of eating the same thing over and over again. That's why it's such a good idea to have some summer dinner ideas in your back pocket to keep meals fun, fresh, and interesting. Plus, challenging yourself to cook new things might help you find new foods and meals to add to your usual rotation. No one's saying you have to cook a new, different recipe each night, but even just trying one new meal out every week can be a nice way to shake things up.

Whether you're cooking for vegetarians, picky eaters, or people who like just about everything, the below list contains options for a variety of delicious summer dinners. Looking to take things up a notch? Try pairing the meals with yummy summer drinks, summer desserts, or some fun 4th of July-inspired appetizers. And remember &mdash cooking isn't supposed to be hard, so try to find the recipes that will make the experience feel fun. No one enjoys a meal after a stressful or overwhelming cooking experience, especially during the lazy days of summer. Ready to get started? Here are the best dinners to make on a hot summer day.

Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette

This is the perfect salad to pair with homemade pizza night! A mix of arugula, radicchio and baby kale is tossed with a simple lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan.


  • 1 tablespoon Lemon Juice
  • 1 Tablespoon White Wine Vinegar
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 clove Garlic, finely minced
  • 1 teaspoon Dijion Mustard
  • Salt and Pepper, to taste
  • 3 ounces Italian Mixed Greens (Arugula, Raddichio, Baby Kale)
  • 5 large Basil Leaves, thinly sliced
  • 2 1/2 ounces Proscuitto, cooked until crispy and crumbled
  • 1/4 cup shaved Fresh Parmesan


For the Lemon Dijion Vinaigrette

  1. Combine all ingredients in a small jar. Tightly screw the lid on and shake vigorously.
  2. Dressing may be doubled if you like your salads heavily dressed, if you're making a larger portion to feed more people, or if you simply would like leftover salad dressing. The amount listed is what I used for dressing 1 salad recipe.
  3. Store any leftovers in a sealed jar in the refrigerator.

For the Salad

  1. In a medium sized salad bowl, combine the greens and the basil. Toss with 1 recipe of the Lemon Dijion Vinaigrette.
  2. Sprinkle the top of the salad with the crispy prosciutto and shaved parmesan. Serve immediately.


If you can't find prepackaged blends of Italian Mixed Greens simply use the following amounts: 1 3/8 ounces Baby Arugula, 1/4 ounce Radicchio, and 1 3/8 ounce Baby Kale.

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Nutrition Information offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Pan Seared Tile Fish with Roasted Broccoli Slaw

Take a store-bought bag of shredded broccoli, a beautiful piece of tile fish, and tangy yogurt, and you have this refreshing and satisfying meal you can make in 30 minutes or less.

Pan Seared Tile Fish with Roasted Broccoli Slaw
Yield: Serves 2

1, 9 ounce bag broccoli slaw
2 scallions thinly sliced, white and green parts kept separately
2 tablespoons olive oil
Kosher salt
1/4 cup plain full-fat yogurt
2 teaspoons chipotle in adobo sauce
1 lime, juiced
2, 6 to 8 ounce tile fish filets
1/4 cup AP flour

1. Preheat an oven to 400 degrees F.

2. Toss the broccoli slaw with the scallion whites, 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Transfer to a baking sheet and spread into an even layer, then roast until tender and browned in spots, tossing halfway through, about 20 minutes.

3. Meanwhile, in a small bowl whisk the yogurt, chipotle in adobo sauce, lime juice, 1/4 teaspoon salt and 1 tablespoon water until smooth and combine. Set aside.

4. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Place the AP flour onto a large plate and season the fish with a pinch of salt. Dip the skin-side of each filet in the flour, shaking off any excess, then place immediately skin-side down in the hot oil. Cook until the skin is browned and crisp, and the edges of the flesh begin to turn opaque, about 5 minutes. Carefully flip the fillets over with a fish spatula and continue to cook until just cooked through, about 1 minute more.

5. Spoon the yogurt sauce onto the bottom of two plates, top evenly with the roasted broccoli slaw and pan seared tile fish fillets. Finish with a sprinkle of scallion greens.

Seared Broccoli-Potato Chowder

Heat 2 T. olive oil in a large soup pot and add a single layer of broccoli on the bottom. Sprinkle with salt and cook on high heat for 3-4 minutes, until it is well-browned on one side only. Transfer the broccoli to a bowl or plate and repeat until you’ve seared all the broccoli. You will need to add more oil.

Sear 1 fresh whole poblano pepper on all sides (you can do this in a separate pan). Allow to cool, then remove the stem and seeds as well as any blackened skin. Chop the pepper roughly.

Lower the heat and add 2 T. butter and another 2 T. olive oil to the pot. Trim and clean 1-2 leeks, then dice finely to make 2 C. Add to the pot along with 5 minced cloves of garlic and the poblano pepper. Cook until the leeks are completely soft.

Peel and thinly slice potatoes to make 2 C. Add to the pot along with 1 quart of water, 1 tsp. salt and lots of black pepper. Bring a boil and simmer until the potatoes are tender.

Add the broccoli and simmer for another 5-7 minutes, until it is also tender.

Puree roughly in the pot with an immersion blender, leaving a few chunks for texture. Add the juice of one lemon, and season with salt and pepper.


12 oz. Alaskan halibut
Salt and pepper, as needed
2 oz. clarified butter
1 shallot, split
2 garlic cloves, crushed
2 fresh thyme sprigs
½ oz. whole butter
Sauce Provençal (recipe follows)
Ragoût of Corn, Leek and Fennel (recipe follows)
Sauté of Broccoli Rabe and Saffron Potatoes (recipe follows)
Chorizo/Clam Croquette (recipe follows)
Chive Butter (recipe follows)

Sauce Provençal
1 oz. olive oil
1 T. small-dice onion
1 t. minced garlic
2 vine-ripe tomatoes, peeled, seeded
¹/8 cup white wine
1 basil leaf, chiffonade
Salt and pepper, to taste

Ragoût of Corn, Leek and Fennel
1 oz. olive oil
¼ cup sliced leek
¼ cup shaved fennel
1 cup corn
½ oz. white wine
½ oz. Pernod
½ cup heavy cream
2 T. peeled Idaho potato
Salt and pepper, to taste
½ t. fennel top, chopped

Sauté of Broccoli Rabe and Saffron Potatoes
1 Idaho potato, small-dice
1 cup saffron tea
2 oz. olive oil
1 garlic clove, thinly sliced
12 pieces broccoli rabe, cleaned
Salt and pepper, to taste

Chorizo/Clam Croquette
1 oz. olive oil + as needed
¼ oz. Spanish chorizo, brunoise
1 T. fennel, brunoise
½ t. minced garlic
¹/8 cup clam juice
1 T. Pernod
¼ cup heavy cream
3 gelatin sheets
1 oz. Manila clams, chopped
1 cup all-purpose flour
1 cup beaten egg
1 cup ground panko

Chive Butter
1 shallot, shaved
2 bay leaves
3 thyme sprigs
10 chives
8 black peppercorns
1 cup white wine
1 cup champagne vinegar
1 lb. whole butter, diced
Salt and pepper, to taste
1 T. shaved chives, for garnish

Do I Have to Roast the Broccoli for a Broccoli Raisin Salad?

Traditionally, Southern-style broccoli salad uses raw broccoli.

I chose to roast the broccoli in this recipe for just a few minutes– for three reasons.

First– you’ll be using red onion in the salad, and roasting red onion for just a few minutes mellows out the sharp raw onion flavor.

Second– the broccoli itself gets an extra flavor boost when you roast it.

And third– but possibly most importantly– the broccoli florets don’t get stuck in my teeth as badly when the broccoli is cooked.

And that seems like the best reason of all!

But yes– if you prefer– you can use raw broccoli or blanch it briefly.

Charred Broccoli Salad with Dates, Almonds, and Cheddar

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Carla Lalli Music’s book, Where Cooking Begins, arrived at my door Tuesday. I made her charred broccoli salad for dinner that night, then again on Wednesday, and again on Thursday.

I always have broccoli on hand. It’s a vegetable my children eat with little complaint: boiled, well buttered, well salted.

It’s a vegetable that appears in our farm share in late summer, but I find it tastes good, even from the unpleasant grocery store, year-round. Most often I roast it. I like it very charred.

In this recipe, the broccoli is charred but it’s not roasted, and though the char resembles that from roasted broccoli, the texture is completely different. Carla, in the recipe notes, says: “Searing broccoli lets you straddle the line between raw and cooked.”

Here, halved broccoli heads sear for about five minutes on one side and just one to two on the other. In the end, Carla says, “a cake tester should meet firm resistance when inserted into the thickest part of stem.” The result is firm stalks with tender, charred florets.

When you first taste this salad, you may find it sturdier than you are used to. But as you continue to eat it, which I suggest you do with a fork and knife, I think you’ll find the texture surprisingly nice, a refreshing change from fork-tender broccoli. I also think you may find the texture, after months of eating roasted vegetables, to be, in fact, perfect.

This is a great salad to make ahead of time or bring to a party as it holds very well and tastes even better with time: as it sits, the almonds, dates, and cheddar soak up the flavors of the dressing, a mix of olive oil, vinegar, and honey. The broccoli remains firm as time passes, but it, too, absorbs the dressing, becoming more flavorful.

Carla, if you are unfamiliar, is the food director of Bon Appetit. She’s incredibly knowledgable and trustworthy — you may have unknowingly made one of her recipes — and she’s a fun one to follow on Instagram. (Incidentally, I’m just learning, also on Youtube: This video with Queer Eye’s Anotoni Porowski made me laugh.)

I’ve spent little time with Where Cooking Begins, which focuses on both techniques and recipes, but I have many pages and recipes flagged, and I sense it’s a treasure, a collection of pearls amassed over many years from many sources: from her mother, who loved to cook, from work as a restaurant line cook, and finally from testing and creating recipes for Bon Appetit for over a decade. I’m looking forward to learning so much more. As always, I’ll keep you posted.

Here’s the play-by-play: Gather your ingredients. Small-ish broccoli heads are good for this one.

Halve them.

Sear them. Five minutes on the first side.

One to two minutes on the second side.

Once cool, cut them.

Chop some dates and almonds.

Dress the broccoli with salt, oil, vinegar, and honey. Toss. Add the dates and almonds.

Toss again.

Shave in some cheddar.

Toss and serve.

Carla Lalli Music’s Where Cooking Begins.

Watch the video: EUKOLA 16 Σούπα με κουνουπίδι και Kale (August 2022).