Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles

Chips and dip, but with fresh vegetables instead of potato chips! Most charred vegetables are delicious, but broccoli takes to charring especially well because the tips of the florets char at a different rate than the dense stem, which creates layers of crispy and juicy textures

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Step 1

Heat the broiler.

Step 2

S?read all the broccoli on a rimmed ba?ing sheet and broil—with no oil— until it is slightly so?tened and nicely charred on most sur?aces, turning once, 5 to ? minutes. You can also do this on a grill, but you’ll need a grill bas?et.

Step 3

Pile the broccoli into a bowl and squee?e the hal? lemon all over it. Season with ½ teas?oon chile ?la?es and generous amounts o? salt and blac? ?e??er.

Step 4

Add ¼ cu? olive oil and toss. ?aste and ad?ust the seasoning until it’s delicious.

Step 5

Arrange the broccoli on a serving ?latter, grate a nice shower o? ?ecorino over the to?, s?rin?le on the breadcrumbs, i? using, and serve with the lemon wedges. Set out the tonnato as a di?.