Grilled Broccoli and Bread Salad with Pickled Shallots

By deedavis

"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter." Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.

Ingredients

• 2 large shallots, thinly sliced
• 0.25 cup(s) golden raisins
• 0.5 cup(s) dry sherry
• 0.25 cup(s) sherry vinegar
• 0.25 cup(s) agave syrup
• 1 teaspoon(s) chopped thyme
• Kosher salt
• 1 Meyer lemon, zested and juiced
• 0.5 cup(s) extra-virgin olive oil
• Freshly ground pepper
• 4 clove(s) garlic, minced
• 2 teaspoon(s) crushed red pepper
• 2 teaspoon(s) chopped rosemary
• 1 pound(s) broccoli, cut into long spears, stems peeled
• 0.5 pound(s) vegan ciabatta, sliced 1/2 inch thick
• 2 tablespoon(s) toasted pine nuts

Details

Servings 1
Cooking time 45mins
Adapted from delish.com

Preparation

Step 1

Directions

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 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt. Cover both bowls.

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 3 tablespoons of the dressing. Add the garlic, crushed red pepper, and rosemary to the remaining dressing in the bowl.

On a rimmed baking sheet, drizzle the broccoli with half of the dressing from the bowl and toss well. Season with salt and pepper. Brush the remaining dressing from the bowl on the ciabatta slices. Grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 8 minutes. Transfer the broccoli to a bowl, cover with foil, and let steam for 5 minutes. Grill the ciabatta over moderate heat until crisp, 1 minute.

Cut the ciabatta into 1-inch cubes. Transfer to a platter and top with the grilled broccoli. Drain the raisins and shallots and scatter them over the broccoli. Garnish with the toasted pine nuts, drizzle with the reserved 3 tablespoons of dressing, and serve