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Charred Broccoli and Onion Salad with Garlic-Sesame Dressing | Great Performances


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Charred Broccoli and Onion Salad with Garlic-Sesame Dressing
by Andrew Luzmore, Katchkie Farm Intern

Photo courtesy of Simply Scratch.

Serves 2

This is a summer recipe that's worth turning the oven on for. Adding a protein like chicken or tofu can make this salad into a great weeknight main-course.


2 heads of broccoli, cut into small florets

1 medium onion, quartered and layers separated

3 cloves of garlic, minced

1/2 cup olive oil

1 1/2 teaspoons red wine vinegar

2 teaspoons cumin seeds

2 teaspoons sesame oil

Large pinch of red pepper flakes (more to taste)


Preheat an oven to 450F degrees. Toss the broccoli and onions with 2 tablespoons of olive oil and a large pinch of salt, and roast on a baking sheet until the broccoli is lightly charred and tender, about 20-30 minutes. Remove the vegetables from the oven and let cool to room temperature.

In a mixing bowl combine the garlic, remaining olive oil, vinegar, cumin, red pepper flakes, sesame oil, and a large pinch of salt. Add the broccoli and onions and toss to combine. Serve immediately or reserve in the refrigerator for up to 2 days. 

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