Ingredients
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1Large Broccoli Head, cut into florets
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2 cGreek Yogurt
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Black Pepper, freshly ground
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Lemon Zest, as needed
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Candied Pecans, your recipe, as needed
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Cherries, pitted and halved
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Jalapeños, thinly sliced, as needed
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Champagne or White Balsamic Vinegar, as needed
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Mint, torn, as needed
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Black Garlic Balsamic Vinaigrette, recipe follows
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Olive Oil, as needed
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Kosher Salt, as needed
Preparation
Toss broccoli with olive oil and salt, and roast in heated 400ºF oven for 7 to10 minutes, until tender and golden brown on the edges.
Season yogurt with salt, pepper, lemon zest and olive oil; set aside. At service, combine broccoli with desired number of pecans, cherries, jalapeños, vinegar (to taste), mint and vinaigrette.
To plate, spread a generous spoonful of yogurt into the base of a bowl. Add broccoli mixture, drizzle with vinaigrette, and garnish with pecans, cherries and jalapeños.
To make black garlic balsamic vinaigrette: Place 6 to 8 cloves of black garlic in food processor, and stream in enough hot water to make a smooth puree. Combine 1 tablespoon of puree with 2 tablespoons of balsamic vinaigrette and 1 teaspoon of cherry or pomegranate molasses, and whisk in about ½ cup of olive oil. Season with salt, to taste.
Executive Chef Lena Ciardullo - Union Square Cafe, New York