Smoky Broccoli with Blue Cheese Dressing and Spiced Krispies
Servings: 4 people
Ingredients
Dressing (makes ¾ cup)
- ⅓ cup heavy cream
- 2 heaping tablespoons good blue cheese like Rogue Creamery Smokey Blue
- pinch dark brown sugar about ¼ teaspoon
- generous pinch crushed red pepper
- pinch kosher salt
- ¼ cup sour cream
- ¼ cup good blue cheese crumbled*
Spiced Krispies
- 2 tablespoons unsalted butter
- 1 cup crisped rice cereal such as Rice Krispies
- 1 ½ teaspoons garam masala
Broccoli
- 2 pounds broccoli cut into 1 ½-inch florets with stems
- ¼ cup seasoned rice wine vinegar or unseasoned rice vinegar
- 2 tablespoons minced shallots
- ½ tablespoon Dijon mustard
- ½ tablespoon soy sauce
- ¾ teaspoon Sriracha
- ¾ teaspoon harissa
- 1 teaspoon finely grated lemon zest from about 1 lemon
- ½ tablespoons fresh lemon juice from about ½ lemon
- ¼ cup extra-virgin olive oil
- Salt
- Pepper
Instructions
Blue Cheese Dressing
- In a small saucepan, whisk the heavy cream, 2 tablespoons of blue cheese, brown sugar, crushed red pepper, salt together. Cook over medium-high heat, stirring constantly, until the blue cheese is melted. Remove the pan from the heat, then fold in the sour cream and the remaining cheese. Serve immediately or store in the refrigerator for up to 3 days.
Spiced Krispies
- In a medium skillet, melt the butter. Add the cereal and garam masala and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Season with salt and transfer to a paper towel–lined plate to drain.
Broccoli
- Bring a large pot of heavily salted water to a boil and prepare a large bowl of ice plus a little water. Blanch the broccoli until crisp-tender, about 3 minutes. Scoop out the broccoli and immediately transfer it to the ice bath. Gently toss to shock-cool the broccoli, then drain it well.
- Preheat a grill or grill pan to medium-high heat.
- In a large bowl or small blender jar, whisk the vinegar, shallots, mustard, soy sauce, Sriracha, harissa, lemon zest, and lemon juice. Whisking slowly or with the blender on, gradually stream in the olive oil until the vinaigrette is emulsified.
- Toss the broccoli with the vinaigrette and season with salt and pepper. Grill the broccoli over moderately high heat, turning frequently, until charred all over, about 5-7 minutes. Transfer to a plate.
Assembly
- Spread about ½ the blue cheese dressing on a large serving platter and scatter the grilled broccoli on top. Garnish with the spiced krispies and serve immediately, passing the remaining blue cheese dressing at the table.
Notes
Make Ahead The blue cheese dressing can be refrigerated overnight.