Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
1 small shallot, sliced crosswise, then separated into rings
Red wine vinegar
1 tablespoon extra-virgin olive oil
1 pound broccoli, stems trimmed and florets cut into thin stalks
Kosher salt
1 tin sardines in olive oil, drained
Fresh mint leaves, for garnish
Directions
In a small bowl, pour enough vinegar over shallot to just cover and let stand for at least 15 and up to 30 minutes. Meanwhile, heat oil in a large cast iron skillet over high heat until smoking. Working in batches to avoid crowding the pan, add broccoli florets, season with salt, and cook until charred on first side, about 2 minutes. Turn broccoli and char other side. Transfer to a plate or baking sheet to cool. Repeat with remaining broccoli. In serving bowls, arrange broccoli with sardines, pickled shallot, and mint leaves, seasoning with salt as needed. Serve.