YieldsServes 8 to 10Total40 mins

Parcook the broccoli until tender-crisp and then lightly char it on the grill for smoky depth. Serve it hot, or grill it a day ahead of time and serve at room temperature (the sanest choice if it's one of several sides for steak). , in San Francisco, gave us the recipe.

How to Make It

Step 1
1

Fill an 8-qt. pot with 4 qts. water and add 1/2 cup kosher salt (this may seem salty, but it will season the broccoli perfectly). Bring to a boil. While water heats, cut broccoli heads into similar-size clusters of 3 or 4 florets plus stems. Add broccoli clusters to pot and cook, covered, just until bright green, 3 to 4 minutes. Drain broccoli and spread out on a towel-lined rimmed baking sheet to cool and dry off.

Step 2
2

Heat a charcoal or gas grill to high (550° to 600°). If broccoli is still wet, pat dry, then grill until lightly charred on all sides, turning often, about 5 minutes. Let sit at room temperature for up to 2 hours, or chill up to 1 day.

Step 3
3

Just before serving, put broccoli in a large bowl and toss with lemon juice, oil, chile flakes, salt, and pepper. Taste and adjust seasonings if you like. Transfer to a large serving bowl or platter and serve hot or at room temperature.

4

Make ahead: Through step 1 or 2, up to 1 day, covered and chilled. Let come to room temperature before proceeding with step 3.

Ingredients

  About 1/2 cup kosher salt
 3 heads broccoli (2 1/2 to 3 lbs.), stem ends trimmed
  About 1 1/2 tbsp. lemon juice
 1/4 cup extra-virgin olive oil
  Few pinches of red chile flakes
  Freshly ground pepper

Directions

Step 1
1

Fill an 8-qt. pot with 4 qts. water and add 1/2 cup kosher salt (this may seem salty, but it will season the broccoli perfectly). Bring to a boil. While water heats, cut broccoli heads into similar-size clusters of 3 or 4 florets plus stems. Add broccoli clusters to pot and cook, covered, just until bright green, 3 to 4 minutes. Drain broccoli and spread out on a towel-lined rimmed baking sheet to cool and dry off.

Step 2
2

Heat a charcoal or gas grill to high (550° to 600°). If broccoli is still wet, pat dry, then grill until lightly charred on all sides, turning often, about 5 minutes. Let sit at room temperature for up to 2 hours, or chill up to 1 day.

Step 3
3

Just before serving, put broccoli in a large bowl and toss with lemon juice, oil, chile flakes, salt, and pepper. Taste and adjust seasonings if you like. Transfer to a large serving bowl or platter and serve hot or at room temperature.

4

Make ahead: Through step 1 or 2, up to 1 day, covered and chilled. Let come to room temperature before proceeding with step 3.

Grilled Broccoli

Subscribe & Save

Subscribe today for as little as $1.34 per issue!

Sign Up for our Newsletter

Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more.
у нас chemtest.com.ua

service01.com.ua/remont-stiralnyh-mashin-indesit/