May-June 2018 | CHARRED BROCCOLI SALAD

CHARRED BROCCOLI SALAD
CHARRED BROCCOLI SALAD  NORTHEAST SEAFOOD KITCHEN CHEF SCOTT VISILLI

FLAVORS

CHARRED BROCCOLI SALAD

with Pickled Onion, Candied Cashews, Spicy Mayo & Soy-Ginger

Bluecoast Seafood Grill and Raw Bar's Scott Viselli shares one his personal recipes that's perfect for summer entertaining.

SERVES: 4
PREP TIME: 20-30 Minutes

FOR PICKLED ONIONS:
1 red onion
1 cup red wine vinegar
1 cup sugar
2 Tbsp salt

Thinly slice onion on a mandolin. Combine sugar, salt and vinegar in a saucepot and bring to a boil until sugar dissolves. Place onion in a nonreactive container and pour vinegar mixture over onions. Allow to pickle under refrigeration for at least 24 hours. You will not need all of the onion for the salad, but they are great on fish, tacos or other salads.

FOR CANIDIED CASHEWS:
1 egg white
½ tsp vanilla extract
1 lb cashews
1 cup brown sugar

Preheat oven to 250°. Whip egg white and vanilla until frothy. Stir in cashews until coated. Stir in brown sugar until coated. Spread cashews on a parchment-paper-lined cookie sheet and bake for 40-50 minutes (or until golden), stirring every 10 minutes. Allow to cool. Again, you will not need all of these for the salad, but they are amazing, and you will eat them all, I’m sure.

 

FOR SPICY MAYO:
½ cup mayonnaise
1 chipotle pepper

Blend chipotle with a touch of water until smooth. Stir in mayo until combined.

 

FOR SOY-GINGER SAUCE:
¼ cup soy sauce
1 cup rice wine vinegar
¼ cup fresh ginger, chopped
½ bunch scallions, chopped
½ cup sugar

Add all ingredients to a saucepot and simmer for 30-40 minutes. Remove from heat and cool 20 minutes, strain and chill.

 

FOR BROCCOLI:
2 crowns fresh broccoli
2 Tbsp vegetable oil

Heat a wok until almost smoking. Add broccoli first and then very carefully add the oil. Char the broccoli for about 2 minutes and then chill.


TO ASSEMBLE:
Toss broccoli with chilled soy-ginger, top with strained pickled onions, toasted cashews and a dollop of the spicy mayo.


SCOTT'S PRO TIP:
The pickled onions should be made at least a day ahead. They will keep for one month in the fridge, in a tightly sealed container. All of the add-ons in this dish, the onions, the cashews and the vinaigrette can be used in many different ways. The onions are great on fish tacos or on a simple vegetarian sandwich. The vinaigrette can be used as a marinade for fish or with Asian veggies. The cashews are delicious as a snack with a cocktail. Make a double batch of each and try them out in different ways.

 


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