Grilled Broccoli Salad
Grilled broccoli salad with charred florets, a bright parsley dressing, toasted almonds, and plenty of Parmesan, all in a flavor-packed side dish. It's a perfect summertime recipe!
Servings: 8 servings
Ingredients
- 2 lbs broccoli cut into large florets to prevent burning
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ¾ cup toasted almonds roughly chopped
- grated Parmesan cheese to garnish
For the dressing
- ½ cup fresh parsley leaves
- 1 clove garlic
- 2 tbsp drained capers
- 2 tsp honey
- 3 tbsp fresh lemon juice
- ⅓ cup grated Parmesan cheese
- ⅓ cup olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Prepare the broccoli: Slice the broccoli into large florets, keeping multiple stems together to allow for easier grilling. Place the broccoli on a sheet pan and drizzle with olive oil. Sprinkle with salt and black pepper. Toss to combine.2 lbs broccoli, 3 tbsp olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper
- Grill the broccoli: Heat the grill to medium heat and add the broccoli. Grill for 2-3 minutes per side or until well charred, then remove from the heat.
- Make the dressing: In a bowl or large measuring cup, add the parsley, garlic, capers, honey, lemon juice, Parmesan cheese, olive oil, salt, and black pepper. Using an immersion blender, process until the ingredients are combined and mostly smooth.½ cup fresh parsley leaves, 1 clove garlic, 2 tbsp drained capers, 2 tsp honey, 3 tbsp fresh lemon juice, ⅓ cup olive oil, ½ tsp kosher salt, ½ tsp freshly ground black pepper, ⅓ cup grated Parmesan cheese
- Assemble: Slice the grilled broccoli into bite-size pieces, tending toward the larger size. Add to a bowl and drizzle the dressing on top. Toss to combine. Then, add chopped almonds and more Parmesan cheese, and toss again before serving.¾ cup toasted almonds, grated Parmesan cheese
Video
Nutrition
Serving: 1serving | Calories: 265kcal