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)
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.
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.
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.
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.
Spoon tomato vinaigrette over broccoli and finish with grated Parmesan and a drizzle of balsamic vinegar. Serve immediately.
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