Recipe: Broccoli Salad with Hazelnut Romesco
Serves four to six
2 medium red bell peppers, halved and cored
1 plum tomato, halved
3 garlic cloves, peeled
½ cup toasted, peeled hazelnuts, more for garnish
½ cup dried breadcrumbs
¼ cup extra-virgin olive oil
1 tablespoon sherry vinegar, more as needed
1 tablespoon pomegranate molasses or 1 teaspoon honey, more as needed
1½ teaspoons hot smoked paprika
1 teaspoon kosher salt, more as needed
2 pounds broccoli, cut into bite-size florets
1. Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, three to five minutes. Turn garlic (but do not turn peppers or tomato); broil one to two minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, four to five minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.
2. In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl.
3. Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil broccoli until just tender, two to three minutes. Use a slotted spoon to transfer to ice water; drain.
4. In a large bowl, toss broccoli with enough romesco to coat vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with hazelnuts and serve warm or at room temperature.
Melissa Clark, The New York Times