Grilled Broccoli SaladI subscribe to a lot of food magazines. Last summer they really started to pile up, and I couldn’t bear to just throw them all away. So, I started clipping out recipes I wanted to try and consolidated them in a binder.

Fast forward to today. I’ve only looked at this binder a handful of times. Sometimes I’m on inspiration overload between food blogs, Pinterest, and all of my cookbooks. Luckily I remembered about my recipe binder when trying to come up with a side for my Barbecue Tofu Sandwiches. I came across this Grilled Broccoli and Bread Salad from Food & Wine Magazine and decided to adapt it for our meal that night. Because we were already having sandwiches, I nixed the bread. I also changed around the herbs based on what I had on hand.

For a salad, this recipe is somewhat complex. But I think it’s completely worth the extra effort. The broccoli takes on a wonderful flavor from the grill, and still remains bright green and slightly crisp. Combined with the shallots, raisins, pine nuts, and lemony dressing, the broccoli tastes more complex than I ever thought it could.

Grilled Broccoli Salad with Pickled Shallots, Golden Raisins, and Pine Nuts

Adapted from Food & Wine Magazine

Grilled Broccoli Salad

Ingredients (3-4)

  • 1 shallot, thinly sliced
  • 1/4 cup golden raisins
  • 1/2 cup dry sherry
  • 1/4 cup red wine or sherry vinegar
  • 1/4 cup agave syrup
  • Kosher salt
  • Grated zest and juice of 1 lemon
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 garlic cloves, minced
  • 2 tsp. crushed red pepper
  • 1 lb. broccoli, cut into long spears
  • 2 Tbsp. toasted pine nuts
  • Handful of fresh basil, julienned


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 half of the hot mixture over the raisins and half over the shallots. Cover and set aside.

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 three tablespoons of the dressing. Add the garlic and crushed red pepper to the remaining dressing.

Drizzle the broccoli with the dressing from the bowl and toss well. Season with salt and pepper.

Grill the broccoli over moderate heat, turning, until lightly charred and barely tender, or about 8 minutes. Transfer the broccoli to a bowl, cover with foil and let steam for 5 minutes.

Grilled Broccoli Salad

Transfer the broccoli to a bowl or platter. Drain the raisins and shallots and scatter them over the broccoli. Add the fresh basil, garnish with the toasted pine nuts, and drizzle with the reserved 3 tablespoons of dressing.

What are your favorite side salads?

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