Roasted and Raw Broccoli Salad with Creamy Miso Dressing

This vegetarian broccoli salad combines roasted florets, shaved stems, and a creamy miso-tahini dressing, showcasing simple techniques that create rich texture and flavor.

PHOTO BY ROCKY LUTEN

Ingredients

For the creamy miso dressing:

• 1 tablespoon soy sauce

• 1 tablespoon tahini

• 1 tablespoon white miso

• 2 teaspoons fish sauce

• 2 teaspoons sesame oil

• 1 2- or 4-inch piece of ginger, peeled and grated

• 2 pinches sugar

• 4 tablespoons lemon juice

• 1 egg yolk

• 3/4 cup canola or vegetable oil

  For the salad:

• 2 heads broccoli with stems

• Olive oil

• Chopped, roasted peanuts, for garnish

• Sesame seeds, for garnish

• Creamy miso dressing

• Kosher salt

Instructions

To prepare the creamy miso dressing:

1. Utilize a hand blender equipped with the whisk attachment to combine soy sauce, tahini, miso, fish sauce, sesame oil, sugar, ginger, and 2 tablespoons of lemon juice in a small bowl until a smooth consistency is achieved.

2. In a medium bowl, amalgamate the egg yolk with the remaining 2 tablespoons of lemon juice by whisking. Gradually include 1/2 cup of vegetable oil while whisking continuously until the mayonnaise is emulsified and thickened. Continue to whisk incessantly while gradually incorporating the soy sauce mixture, followed by the remaining 1/4 cup of oil. Enhance the flavor with salt and pepper. Reserve until the salad is prepared, and you will certainly have surplus dressing for more salads.

Salad:

1. Preheat the oven to 400°F. Remove the stem from the broccoli, but retain it! Temporarily set it aside. Cut the broccoli florets into bite-sized pieces. Utilize an immersion blender to finely mince 3 to 4 florets until a crumb-like texture is achieved. Set this mixture aside, retaining the little stems for later use, and spread it out on a baking sheet lined with parchment paper. Coat with olive oil and roast for 15 minutes.

2. While the florets are roasting, use a peeler to shave the thick broccoli stems and as much of the smaller stems as possible. Upon completion of roasting, extract the florets from the oven.

3. In a spacious, shallow bowl, create a base of shaved broccoli stems and combine with the roasted florets. Apply dressing to your preference, then garnish with crushed florets, a sprinkle of sesame seeds, and chopped salted peanuts.