Charred Broccoli Salad
Fresh broccoli florets, lightly roasted and tossed with a touch of curry and ginger, make this salad a flavorful standout that can be served warm or chilled. Adjust the curry to your liking for a bold flavor or a Southern-style, mellow taste, and make it rich ‘n creamy with Blue Plate Mayo. That’s the good stuff!
Prep Time:
25 mins.
Cook Time:
26 mins.
Yield:
4 servings
Ingredients
- 8 cups fresh broccoli florets
- 7 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 4 teaspoons yellow curry powder, divided
- 1 cup sliced skin-on almonds
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 1/2 cup Blue Plate® Mayonnaise
- 1 cup dried cherries or raisins
Directions
- Preheat oven to broil. In a large bowl, toss broccoli with 5 tablespoons of the olive oil, the salt and up to 2 teaspoons of the curry powder. Transfer to a baking sheet.
- Place the sheet of broccoli on the bottom oven rack and roast about 15 minutes, until cooked through and lightly charred. Cool to room temperature.
- In a skillet over medium heat, sauté the almonds in the remaining 2 tablespoons olive oil with the ginger and garlic. Reduce heat to medium low; cook and stir for 10 minutes or until the almonds are golden brown. The ingredients should just gently sizzle. When the almonds are golden, add the remaining 2 teaspoons curry (if desired). Cook an additional 1 minute. Remove from the heat and pour the mixture over the broccoli.
- Stir the mayonnaise and cherries (or raisins) into the broccoli and enjoy this salad warm or chilled. Cover and refrigerate leftovers for up to 2 days.
