Grilled Broccoli Salad w/ Pickled Shallots & Raisins

My mouth is watering as I write this.

This salad was very special, easy, and delicious. The pickled raisins and shallots over grilled broccoli and grilled ciabatta were just amazing.

I have never grilled broccoli before, but if you can roast it, why not grill it?

I pickled the raisins and shallots in the morning and they sat in that yummy vinegar syrup all day until I was ready to use them.



I would consider this salad my new favorite, for this week anyway!



Grilled Broccoli Bread Salad w/ Pickled Shallots & Raisins (loosely adapted from Food & Wine):

1/4 cup of golden raisins
2 shallots
1/2 cup sugar
1/2 cup cider vinegar
1 tbsp fresh thyme leaves (for the shallots)
pinch of kosher salt

Arrange your raisins and sliced shallots in 2 separate heatproof bowls or ramekins.

Bring the sugar and vinegar to a boil until sugar is dissolved.
Pour this mixture over the raisins and the shallots. Add the thyme leaves to the shallots and sprinkle with a pinch of kosher salt. Cover the bowls and let rest until you are ready to use them.



For the rest of the salad:

1 large head of broccoli, cut into long florets, saving much of the stem, and each floret sliced in half to make thin long flat pieces.
a few slices of Ciabatta bread
2 tbsp toasted pine nuts for the top

Dressing:

4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
juice and zest of a lemon
1 tsp crushed red pepper
kosher salt
1/3 cup of olive oil

Whisk dressing ingredients together and set aside (you need to save 2 tablespoons of dressing for the end.....I will remind you).

Lay out the thinly sliced broccoli pieces on a baking pan and coat w/ the garlic rosemary dressing. Brush the ciabatta bread slices with some of the dressing too (save 2 tbsp for the end).



Light a grill to medium high and grill the broccoli for about 4 minutes on each side.
Transfer to a bowl and cover w/ aluminum foil to steam, for at least 5 minutes.



Grill the bread for about 1 minute on each side. Transfer to a cutting board and cut into squares.



Arrange the bread cubes on a large platter and place the grilled broccoli on top.
Spoon the yummy pickled raisins and shallots over the entire platter and finish with the 2 tablespoons of reserved dressing.



Fantastico!

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