Name: Charred Broccoli Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 heads broccoli; Olive oil; Kosher salt and freshly cracked black pepper; 1 cup buttermilk; 1/2 cup sour cream; 1/4 cup finely sliced scallions; 1/4 cup apple cider vinegar; 2 tablespoons finely chopped dill; 2 tablespoons light brown sugar; 1 tablespoon spicy brown mustard; Freshly grated nutmeg; 1/2 cup dried cherries; 1/2 cup roasted salted peanuts, whole or roughly chopped

Directions

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Trim the bottom inch off of the broccoli stems and discard or save in your freezer for a soup. Quarter the broccoli lengthwise into large pieces and place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the broccoli on the direct heat side of the grill and char on all sides, about 1 to 2 minutes per side. Move to the indirect side of the grill, close the grill lid and roast until cooked through, 2 to 3 minutes.
In a mixing bowl, whisk together the buttermilk, sour cream, scallions, vinegar, dill, brown sugar and mustard. Season to taste with the fresh nutmeg, salt and pepper. Remove the broccoli to a serving platter and drizzle with as much of the buttermilk dressing as you’d like. Top with the dried cherries and peanuts. Serve!

Cook’s Note

Leftover dressing can be refrigerated in an airtight container for up to 5 days. It’s also great to use as a dip for crudités.

On Tonight

Charred Broccoli Salad

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