Burnt Broccoli with Tahini-Mustard Dressing
Admittedly, much like a 5-year-old, my husband actually likes mayo or ranch dressing on his broccoli.
I get it, I get it. Folks like him just like a little creamy something-something to tone down the bitter, in-your-face vegetative character of broccoli.
But I’ve found something way better to dress it with instead.
“Burnt Broccoli with Tahini-Mustard Dressing” satisfies in the same way, but is definitely a step up.
This quick recipe is from “MUNCHIES Guide To Dinner”
The book is by the editors of Munchies, the James Beard Award-winning food brand of VICE media group.
The look of the book is definitely millennial-driven, with its bright-colored, Instagram-like photos and its let’s-get-in-the-kitchen-and-hack-this vibe.
Some of the recipes would definitely qualify as stoner food, but ones you’d really want to eat no matter what your current state: I’m thinking of you, “Carne Asada Fries” and “Cacio e Pepe Popcorn.” Others are standards that should be in everyone’s wheelhouse, including “Lemognrass-Steamed Mussels,” “Grilled Caesar Salad,” and “Chicken Pot Pie.”
Roasting is my favorite way to cook broccoli. This recipe, however, calls for broiling it, which is actually a little faster, and results in similar qualities — charred edges that are wonderfully crisp and caramelization that brings out the natural sweetness of the broccoli.
After the broccoli cooks, the florets and sliced stem pieces get tossed in a quick dressing of tahini, vinegar, Dijon mustard, and whole-grain mustard.
I used a sample of SoCo Tahini, one of my favorites because it’s so nutty-tasting and thoroughly smooth in texture.
The tahini gives the dressing a ravishing, thick creaminess. The two mustards add a big sharp piquancy and the white wine vinegar just enough acidity to balance the richness of the tahini.
The dressing would be fabulous on many other vegetables, including cucumbers, romaine leaves, endive spears, and carrot sticks, or even fortifying a chicken salad sandwich. After all, it turns virtuous broccoli into something rather sexy tasting.
That sure beats ranch dressing any day of the week.
Burnt Broccoli with Tahini-Mustard Dressing
(Serves 4)
1/4 cup tahini
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
2 pounds broccoli, cut into florets, stems cut into 1/4-inch disks
2 tablespoons olive oil
In a large bowl, whisk together the tahini, vinegar, and mustards along with 2 tablespoons water. Season with salt and pepper and set aside.
Place rack in the upper third or fourth of the oven. Heat oven to broil. Toss the broccoli with the olive oil, salt, and pepper on a baking sheet. Broil, tossing the broccoli once halfway through, until blackened, about 10 to 14 minutes. Toss the broccoli with the dressing to coat. (If you prefer your veggies lightly coated, you may have leftover dressing,) Transfer to a platter and serve immediately.
Adapted from ” MUNCHIES Guide to Dinner”
More Recipes with Tahini to Enjoy: Swirled Sesame Tea Cake
And: Tahini Cookies by Manresa Bread
And: Creamy Grits with Blistered Tomatoes, Pickled Serrano Chiles and Sunflower-Miso Tahini
And: Maple Mustard and Tahini Glazed Carrots
Plus More Broccoli: Charred Broccoli with Tonnato, Pecorino, Lemon and Chiles
And: Roasted Broccoli with Smoked Paprika Vinaigrette with Marcona Almonds
Plus: Lemon, Broccoli and Garlic Deep-Pan Pizza
