For salads, I often put a different spin on my usual vegetable-roasting technique to ensure a crisp-tender texture and vibrant color. I use a rimmed baking sheet, go a little easy on the oil (so the dressing won’t make everything soggy), and crank up the heat. A tangy, nutty dressing makes this salad rich and satisfying enough for a light lunch. Add a handful of beans or serve it over the bean burgers on page 502 and you have dinner.
- Yield: 4 Servings
- Total Time: 35 Minutes
- 1½ pounds broccoli, trimmed and cut into large florets
- 4 tablespoons olive oil
- Salt and pepper
- 1 small red onion, halved and thinly sliced
- 0.33 cup tahini (to make your own, see page 305)
- ¾ cup fresh lemon juice, or more to taste
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- Heat the oven to 425°F. Put the broccoli on a large rimmed baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss with your hands to coat, then spread out the florets in a single layer. Roast, undisturbed, until the color starts to brighten, 5 to 10 minutes.
- Scatter the onion on top, stir and turn with a spatula to combine the vegetables, and return to the oven. Roast, stirring once or twice more, until the onion has darkened a bit and you can just pierce a piece of broccoli with a thin--bladed knife, 5 to 10 minutes more, depending on how big the florets are. (You can prepare the salad to this point up to several hours in advance and refrigerate. Either return it to room temperature or serve chilled.)
- Put the remaining oil in a small bowl with the tahini, lemon juice, garlic, cumin, and some salt and pepper. Whisk, adding water 1 tablespoon at a time, until the dressing becomes smooth and coats the back of a spoon. Taste and adjust the seasoning; add more lemon juice if you’d like. (You can make the dressing up to a day in advance, cover tightly, and refrigerate until serving.)
- Transfer the broccoli to a platter or individual plates, drizzle with the dressing, and serve warm, at room temperature, or chilled. ROASTED BRUSSELS SPROUTS WITH PEANUT DRESSING
- Trim and halve 2 pounds Brussels sprouts instead of the broccoli and use 6 scallions, chopped, instead of the onion. Substitute peanut butter for the tahini and lime juice for lemon juice.