CSA Cooking: Grilled Broccoli with Blistered Tomato Pan Vinaigrette [with video] - Modern Farmer

CSA Cooking: Grilled Broccoli with Blistered Tomato Pan Vinaigrette [with video]

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season. Grilled Broccoli with Blistered Tomato Pan Vinaigrette Blistering tomatoes in a hot skillet makes them extra juicy and even sweeter, creating a perfect foil […]

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This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season.

Grilled Broccoli with Blistered Tomato Pan Vinaigrette

Blistering tomatoes in a hot skillet makes them extra juicy and even sweeter, creating a perfect foil for the subtle smokiness of the grilled broccoli. Champagne vinegar and lemon brighten the vinaigrette, while sautéed shallots and garlic scapes contribute a pleasing mellowness.

  • Olive oil, (as needed)
  • 5”“7 slices pancetta, (chopped)
  • 1 large bunch broccoli, (trimmed and cut into large florets with stems attached (peel stems for presentation))
  • Salt and freshly ground black pepper
  • 20”“25 cherry tomatoes
  • 3”“5 garlic scapes ((optional), cut into 1½-inch batons )
  • 1 clove garlic, (cut crosswise into thin slices)
  • ½ large shallot, (minced)
  • 1 teaspoon whole-grain mustard
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1”“1½ teaspoons champagne vinegar ((we used O Citrus Champagne Vinegar))
  • Parmesan cheese (for grating)
  • Balsamic vinegar (for finishing)
  1. Preheat a medium skillet over medium-high heat. Coat bottom of hot skillet with oil, add pancetta, and cook until it renders fat and crisps up a bit, 5”“6 minutes. Remove from heat. 

  2. Preheat a grill to medium-high heat. Coat broccoli in oil and season with salt (just a little as pancetta is salty) and pepper. Grill until crisp-tender and lightly charred, rotating occasionally, 5”“10 minutes. Transfer to a serving dish.
  3. Return skillet to stovetop, add tomatoes to pancetta, and toss and cook over medium-high heat for 1”“1½ minutes, or until juices release and tomatoes begin to blister. Add garlic scapes (if using) and sliced garlic and cook for 1 minute. Toss in shallots, season lightly with salt and pepper, and cook for another minute.

  4. Finish tomato vinaigrette by stirring in mustard, lemon zest and juice, and champagne vinegar. Add 2 tablespoons oil and shake pan vigorously to emulsify vinaigrette.
  5. Spoon tomato vinaigrette over broccoli and finish with grated Parmesan and a drizzle of balsamic vinegar. Serve immediately.

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