Charred Broccoli Salad with Golden Raisins and Almonds

Smoky, tender-crisp broccoli meets plump golden raisins, red onion, and toasted almonds in a bright lemon-Dijon dressing.

40 min

4 servings

Warm charred broccoli salad with golden raisins, thin red onion, and toasted sliced almonds.

Ingredients

1 1/2 lb broccoli florets, cut into bite-size pieces

3 tbsp extra-virgin olive oil

3/4 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

1/3 cup golden raisins

2 tbsp hot water

1/3 cup sliced almonds

1/4 small red onion, very thinly sliced

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

1 tsp honey

Equipment

Large skillet · Small bowl · Whisk · Serving bowl

Work in batches

Leave visible space around the broccoli in the skillet; crowding traps steam and softens the char.

Hold the crunch

Toast the almonds and plump the raisins ahead, then add the almonds at the end so they stay crisp.

Prepare the add-ins

01. Cover golden raisins with hot water and leave them for 10 minutes; they should look plump before draining.

02. Toast sliced almonds in a dry skillet over medium heat for 3 minutes, stirring until fragrant, then transfer them out so residual heat does not darken them.

Mix and season

03. Whisk lemon juice, Dijon, honey, 1 tablespoon oil, and 1/4 teaspoon salt until glossy, then add black pepper.

04. Coat broccoli with the remaining 2 tablespoons oil and 1/2 teaspoon salt so the crowns sear evenly.

Char the broccoli

05. Cook broccoli in uncrowded batches over high heat, turning after 2 minutes and giving the second side 2 to 3 minutes to char while the stems stay crisp-tender.

Dress and serve

06. Drain the raisins, then toss them with warm broccoli, thin red onion, and vinaigrette while the florets can still absorb its lemony flavor.

07. Fold in half the almonds and scatter the remainder on top just before serving, warm or at room temperature.