Charred Broccoli Salad with Dates, Almonds, and Cheddar

Name: Charred Broccoli Salad with Dates, Almonds, and Cheddar
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Cuisine: American
Ingredients: 2 pieces Broccoli (2 to 3 small broccoli heads, 1.25-1.5 lbs. — up to 3); 0 pieces Extra Virgin Olive Oil (extra-virgin olive oil); 0 pieces Kosher Salt (kosher salt); 0 pieces Black Pepper (freshly ground pepper); 1 tbsp Vinegar (1 tablespoon vinegar, such as apple cider or white balsamic, plus more to taste); 1 tsp Honey (1 teaspoon honey or maple syrup, plus more to taste); 0 pieces Sea Salt (nice flaky sea salt, such as Maldon, for finishing); 5 pieces Medjool Date (5 to 6 Medjool dates, pitted and roughly chopped — up to 6); ½ cup Marcona Almonds (1/2 cup salted Marcona (or other) almonds, roughly chopped); 2 oz Cheddar Cheese (2 ounces aged or sharp cheddar, shaved with a vegetable peeler)

Charred broccoli florets tossed with a tangy olive oil and vinegar dressing, sweet dates, salty almonds, and sharp cheddar cheese for a hearty side salad.

22 minAmerican

Servings4

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Gluten Free
Pescatarian
Halal

Steps

1Trim woody ends from broccoli stalks, then cut heads away from stems. Peel stems and halve lengthwise. Cut broccoli heads in half through the crown to create two lobes (don’t separate into florets).
2Heat a large skillet over medium-high heat. Add 2-3 teaspoons oil to pan. Place broccoli in skillet cut side down. Season all over with salt and pepper to taste. Cook undisturbed for about 5 minutes or until the undersides are well browned but broccoli is still crunchy — a cake tester should meet firm resistance when inserted into thickest part of stem.
3Turn heads over onto floret size for a minute, just to lightly brown rounded sides, then transfer to a cutting board.
4When cool enough to handle, cut broccoli heads and stems into 1/4-inch (or slightly larger) slices and transfer to a large serving bowl. Add the vinegar, 1 tablespoon olive oil and the honey. Season generously with sea salt. Toss. Taste. Adjust seasoning with more olive oil, vinegar, and salt to taste — I’ve consistently been adding at least another tablespoon each of oil and vinegar. And I find the broccoli can really handle the sea salt, so don’t be shy — salt till it tastes good.
5Add the almonds and dates and toss again. Add the cheddar and toss one final time. Serve immediately or let stand for hours before serving. This salad gets even better as it sits — the dates, almonds, and cheddar soak up the dressing, while the broccoli remains firm (while also absorbing the flavors of the dressing). This is a salad to be eaten with a knife and fork.