Broccoli Steaks with Walnut-Raisin Salsa
Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.
Serves4
Prep5 minutes to 10 minutes
Cook35 minutes to 45 minutes
Broccoli rarely gets to play main course, but I’ve always found it hearty enough to do so. It just needs a little something extra — not much, though — to make it feel like more than a side dish. Let’s be honest — cheese always helps.
Here, crumbly ricotta salata is the base for a salsa of sorts that’s generously spooned over thick, steak-like pieces of roasted broccoli. Added to the cheese are vinegar-soaked raisins, toasted walnuts, herbs, garlic, and red pepper flakes. The result is something that’s salty, tangy, sweet, savory, and spicy all at the same time, forcing your taste buds to try to keep up.
Broccoli Steaks with Walnut-Raisin Salsa
Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.
Prep time 5 minutes to 10 minutes
Cook time 35 minutes to 45 minutes
Serves 4
Nutritional Info
Ingredients
- 2 heads
(about 1 pound) broccoli
- 4 tablespoons
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 2 tablespoons
sherry vinegar
- 1/4 cup
golden raisins
- 1/2 cup
walnuts, toasted and chopped
- 3 ounces
ricotta salata, crumbled (about 3/4 cup)
- 2 tablespoons
chopped fresh parsley
- 1
small garlic clove, grated or minced
Pinch red pepper flakes
Instructions
Place a rack in the middle of the oven and preheat the oven to 450°F.
Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.
Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.
Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.
Recipe Notes
Ingredient Variation: If you can’t find ricotta salata, use a firm block of feta cheese.
Reprinted with permission from Mediterranean Every Day © 2020 Quarto Publishing Group USA Inc. Text © 2020 Sheela Prakash Photography: Kristin Teig Photography. First Published in 2020 by The Harvard Common Press, an imprint of The Quarto Group
