Charbroiled Broccoli and Sesame Salad
Recipe Type: Side
Long-stemmed baby broccoli has replaced asparagus in my affections, and charbroiling renders it sweet but with a delicious faint bitterness. These spears are great finger food but also make a good basic that can be dressed up. Beyond sesame seeds, which are an instant finishing touch, maybe turn it into a salad with strips of Medjool dates and ripe tomatoes, or add some cooked fava beans, pine nuts, and the like. You can forego the sesame seeds, if you prefer, and simply charbroil the broccoli with olive oil. This is a great picnic dish that should be made ahead.
  • 14 ounces baby broccoli, trimmed
  • 1 tablespoon sesame seeds
  • 2 tablespoons peanut or vegetable oil
  • 2 teaspoons sesame oil
  • sea salt and black pepper, to taste
  1. Bring a large pot of salted water to a boil, add the broccoli, and cook for 3 minutes, then drain in a colander and let stand for a few minutes for the surface moisture to evaporate. In a small skillet, toast the sesame seeds over medium heat until lightly colored, stirring continuously, then transfer to a bowl and let cool.
  2. Heat a ridged grill pan over medium heat. Beat together the peanut and sesame oils, pour over the broccoli, and toss, then season. Charbroil in two to three batches until golden or charred, 2 to 3 minutes each side, arranging the cooked spears on a plate or in a container as you go. Scatter over the sesame seeds.
Recipe by Honest Cooking by Mercato Fabbrica at