Blistered Broccoli Salad with Currants, Cashews and Crispy Cornbread Crumbles


Ingredients for the Blistered Broccoli:

1 lb broccoli spears

Meyer Lemon Extra Virgin Olive Oil

Main Street Market Blend

Directions for the Blistered Broccoli:

Preheat oven to 400°F. Arrange the Broccoli on a parchment-lined sheet pan. Drizzle with the Meyer Lemon Extra Virgin Olive Oil and Main Street Market Blend. Roast for 5 mins. Remove the pan and use tongs to turn the broccoli so that all sides brown. Continue roasting for another 5-10 mins or until the broccoli is tender in the center and blistered brown and crispy on the edges.

Ingredients for the Crispy Cornbread Crumbles:

1 cup cornbread crumbs (day old cornbread works well)

Garlic Extra Virgin Olive Oil


Directions for the Crispy Cornbread Crumbles:

These can be toasted in a dry skillet or you can roast them on a separate pan alongside the Blistered Broccoli (above.) In either case, watch them closely, as the toasting happens fast! You want brown, crispy crumbs. Simply drizzle the crumbled cornbread with the Garlic Extra Virgin Olive Oil and season with salt. Toast until brown and crispy. Cool and hold for garnishing the salad. (yum)

Ingredients for the Vinaigrette:

¼ cup Champagne Pear Balsamic

½ cup Lemon Garlic Extra Virgin Olive Oil

1 tsp Dijon mustard

1 Tbl minced shallot or onion

Salt and pepper to taste

Directions for the Vinaigrette:

Vigorously whisk together all ingredients until combined. Refrigerate until ready to use.

 Ingredients for the Salad:

Blistered Broccoli-room temp (recipe above)

Champagne Pear Vinaigrette (recipe above)

½ cup dried fruit (we used currants)

Crispy Cornbread Crumbles (recipe above)

Spiced nuts (we used cashews)

 Directions for Assembling the Salad:

Dress the blistered broccoli with the vinaigrette and add in the currants. Arrange on a platter and top with the Crispy Cornbread Crumbles and spiced nuts.



SaladsLili Courtney