Grilled Broccoli And Bread Salad With Pickled Shallots Recipe

Name: Grilled Broccoli And Bread Salad With Pickled Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large shallots, thinly sliced; 1/4 cup golden raisins; 1/2 cup dry sherry; 1/4 cup sherry vinegar; 1/4 cup agave syrup; 1 teaspoon chopped thyme; Kosher salt; Grated zest and juice of 1 Meyer lemon; 1/2 cup extra-virgin olive oil; Freshly ground pepper; 4 garlic cloves, minced; 2 teaspoons crushed red pepper; 2 teaspoons chopped rosemary; 1 pound broccoli, cut into long spears, stems peeled; 1/2 pound vegan ciabatta, sliced 1/2 inch thick; 2 tablespoons toasted pine nuts

Servings: persons

2 large shallots, thinly sliced
1/4 cup golden raisins
1/2 cup dry sherry
1/4 cup sherry vinegar
1/4 cup agave syrup
1 teaspoon chopped thyme
Kosher salt
Grated zest and juice of 1 Meyer lemon
1/2 cup extra-virgin olive oil
Freshly ground pepper
4 garlic cloves, minced
2 teaspoons crushed red pepper
2 teaspoons chopped rosemary
1 pound broccoli, cut into long spears, stems peeled
1/2 pound vegan ciabatta, sliced 1/2 inch thick
2 tablespoons toasted pine nuts

1
Put the shallots and the raisins in 2 separate, small, heatproof bowls. In a small saucepan, combine the sherry, vinegar and agave syrup and bring to a boil. Pour 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt. Cover both bowls.
2
Light a grill. In a small bowl, combine the lemon zest and juice with the olive oil and season with salt and pepper. Set aside 3 tablespoons of the dressing. Add the garlic, crushed red pepper and rosemary to the remaining dressing in the bowl.
3
On a rimmed baking sheet, drizzle the broccoli with half of the dressing from the bowl and toss well. Season with salt and pepper. Brush the remaining dressing from the bowl on the ciabatta slices. Grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 8 minutes. Transfer the broccoli to a bowl, cover with foil and let steam for 5 minutes. Grill the ciabatta over moderate heat until crisp, 1 minute.
4
Cut the ciabatta into 1-inch cubes. Transfer to a platter and top with the grilled broccoli. Drain the raisins and shallots and scatter them over the broccoli. Garnish with the toasted pine nuts, drizzle with the reserved 3 tablespoons of dressing and serve.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large shallots, thinly sliced, 1/4 cup golden raisins, 1/2 cup dry sherry, 1/4 cup sherry vinegar, and more.

Yes, Grilled Broccoli And Bread Salad With Pickled Shallots falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Broccoli And Bread Salad With Pickled Shallots

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