Ryan Brosseau’s Charred Broccoli With Pickled Radishes and Lemon
Makes:4 to 6 servings
Active time:30 minutes
Total time:1 hour 30 minutes
|1 cup||Champagne vinegar|
|¼ cup plus ¼ tsp.||Kosher salt, divided, plus more to taste|
|1 bunch||Radishes, thinly sliced|
|Peel of 1 lemon|
|1 tsp.||Coriander seeds|
|½ tsp.||Chile flakes (like gochugaru), divided|
|2 sprigs||Fresh thyme|
|2 heads||Broccoli, cut into large spears and stems peeled|
|2 Tbsp.||Olive oil|
|¼ cup||Lemon vinaigrette (like Briannas Lively Lemon Tarragon, available at Jewel)|
|Pine nuts and torn mint and parsley|
Combine water, vinegar, sugar, and ¼ cup salt in a saucepan. Bring to a boil and remove from heat. Meanwhile, place radishes, lemon peel, coriander seeds, ¼ teaspoon chile flakes, thyme, and bay leaf in a 16-ounce canning jar.
Pour hot brine over radish mixture and let cool to room temperature.
Heat a large cast-iron skillet or griddle over high. Toss broccoli with olive oil and ¼ teaspoon salt.
Sauté broccoli, turning frequently, until tender-crisp and charred in spots, 6 to 8 minutes.
In a large bowl, toss broccoli and a 1/4 cup of the radishes with vinaigrette and remaining chile flakes. Taste and add more salt, if desired.
Transfer to a serving platter and generously garnish with pine nuts, mint, and parsley.