Chef Andrew Coins of Miel graced us in mid-April with this seared broccoli salad at the Edible Kitchen. He made it simple (though it looks nothing of the sort) with this friendly, easy-to-follow recipe. Now, grab a head of broccoli and start searing.
Ingredients
- 1 bunch spring onions- charred and sliced thin
- 2 Calabrian chilis, diced
- 3 cloves garlic, sliced thin
- 1 shallot thinly sliced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 3 tablespoons chives, sliced
- salt and pepper
- 2 bunches cilantro
- 2 cups packed spinach
- 1 cup olive oil
- ice water
- 1 cup almonds, toasted
- 1/2 cup cream
- 1/4 cup honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- salt
- 1 head broccoli-cut down the middle length-wise
- 4 tablespoons vegetable oil
- salt and pepper
Instructions
1. To prepare vinaigrette, place all vinaigrette ingredients in a bowl, stir well, and season with salt and pepper. Chill.
2. To prepare cilantro puree, blanch cilantro and spinach in boiling water 5 seconds, place in ice water. Cool. Squeeze out excess water. Place in a blender and blend, slowly adding oil and salt at the end.
3. To prepare the whipped almond butter, place almonds and honey in blender and blend. Add cayenne and cinnamon. While blending on medium setting, slowly add the cream until the almond puree turns light and fluffy.
4. To prepare broccoli, heat oil in a heavy skillet. Add broccoli and turn heat down to medium. Season with salt and pepper. Cook until the bottom is golden brown to dark. (The darker, the more depth it will have.) Turn the broccoli over and again sear until golden brown. To assemble, spread a quarter cup of whipped almond butter to the bottom of a plate. Add the broccoli on top. Drizzle with cilantro puree, then vinaigrettte. Garnish with shaved sharp cheddar.
