Charred broccoli salad

Searing broccoli lets you straddle the line between raw and cooked in this crunchy salad. I like rich, buttery Marcona almonds against the rustic broccoli, but regular almonds will work, too. Because the broccoli is so sturdy, this dish holds well, and the dates will continue to soften and absorb flavor as time goes on. It’s a good one to make ahead for dinner, or take to a friend’s place. 4 servings From the Market Broccoli Medjool dates Cheddar Marcona almonds Spin It Cauliflower for broccoli Golden raisins or dried sour cherries for the dates Parmigiano or Manchego for the cheddar Any other toasted salted nut in place of almonds At Home Olive oil Salt and pepper Cider vinegar Honey Spin It Unseasoned rice vinegar or sherry vinegar for cider vinegar

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Step 1

Trim woody ends from broccoli stalks, then cut heads away from stems. Peel stems and halve lengthwise. Cut broccoli heads in half through the crown to create two lobes (don’t separate into individual florets).

Step 2

Heat a large cast-iron skillet over medium-high heat. Add 2 teaspoons oil to pan. Season broccoli pieces all over with salt and pepper, then place in skillet, cut sides down. Cook, undisturbed, until undersides are well browned but broccoli is still crunchy (a cake tester should meet firm resistance when inserted into thick part of stem), 4 to 5 minutes. Turn heads onto floret side for a minute, just to lightly brown rounded sides, then transfer to a cutting board.

Step 3

When cool enough to handle, cut broccoli heads and stems into ¼-

Step 4

inch slices and transfer to a medium serving bowl. Add vinegar, dates, cheddar, and almonds. Season with salt and pepper and toss gently to coat. Add honey and remaining 3 teaspoons oil and toss again. Spear yourself a forkful with all components accounted for;it should be a balanced, well seasoned mix of crunchy, chewy, sweet, bitter, and sour.

Step 5

If not, tweak seasoning until it pleases you.