Charred Broccoli Stem Salad with Peanut Sauce and Pickled Chilies
INGREDIENTS
PICKLED CHILIES
1 red serrano or other red chili
1/4 cup white vinegar
1/4 cup rice vinegar
1 tbs sugar
1 tbs salt
CHARRED BROCCOLI AND SHAVED FLORETS
2 heads broccoli
1 tbs olive oil
salt to taste
1 small white onion, sliced thinly
PEANUT SAUCE
1/2 cup peanut butter (crunchy preferred)
1 lime, juiced
1 tbs maple syrup
1/2 cup hot water
DIRECTIONS
preheat oven to 400°F and place a sheet tray in the oven to heat.
I. to make the pickled chilies, slice the chilies a 1/4 inch in thickness. place the vinegars, sugar and salt into a sauce pan and bring to a boil until sugar dissolves. pour over chilies in a heat proof bowl or jar and allow to marinate for a minimum of 20 minutes
II. while chilies are marinating, shave the florets off of the broccoli stems, place the florets into a bowl. take the stems and remove the bottom 1/2 inch of the stem and compost it. slice the remainder of the stem in 1/2" inch slices. place the stems into a separate bowl and toss with 1 tbs olive oil and season to taste with salt. place broccoli stems onto the heated sheet tray in the oven and roast until slightly charred and tender, about 15 minutes. allow to cool slightly
III. while broccoli stems are cooking, place the peanut butter, lime juice, maple syrup, and hot water into a bowl and stir to combine. season with salt as needed
IV. place broccoli florets into a large bowl and massage in 1/2 tsp olive oil until florets are glossy and tender. add in broccoli stems, 1tsp sliced chilies and sliced onion with 2 tbs of the pickled chili brine. adjust seasoning as needed with salt
V. spread peanut sauce onto a serving platter or individual plates and top with broccoli salad. serve immediately
