Go Back
Top-down shot of charred broccoli florets tossed with toasted almonds and parmesan curls in a rustic bowl on a wood table.

Charred Broccoli Salad Bowl with Toasted Almonds and Lemon

Broccoli florets charred hard in a cast iron skillet, tossed with toasted almonds, shaved parmesan and a lemon-garlic dressing.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 261
Ingredients Method Notes

Ingredients
  

Broccoli
  • 700 g broccoli florets about 2 large heads, cut with flat sides
  • 3 tbsp olive oil for charring
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Dressing
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic grated
  • 1 tsp honey
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
Toppings
  • 60 g sliced almonds toasted
  • 30 g shaved parmesan
  • 1 shallot small; thinly sliced
  • 2 tbsp fresh parsley chopped

Method
 

Char the Broccoli
  1. Cut the broccoli into large florets with at least one flat side, about 700 g total. Pat completely dry with a towel, any moisture stops the char from forming.
  2. Heat a 30 cm / 12-inch cast iron skillet over medium-high heat (about 204 C / 400 F) until it just starts to smoke.
  3. Toss the broccoli with 3 tbsp olive oil, the salt and black pepper. Add half the florets to the skillet, flat side down, in a single layer, working in two batches so the pan isn't crowded.
  4. Let the broccoli sit undisturbed for 3 to 4 minutes until the flat sides are deep brown and blistered. Flip and char the other side for 2 to 3 minutes, then transfer to a plate. Repeat with the second batch.
Toast the Almonds and Make the Dressing
  1. Add the sliced almonds to the same hot skillet over medium heat. Toast for 2 to 3 minutes, stirring often, until golden and fragrant, then tip onto a plate right away so they don't keep cooking.
  2. In a small bowl, whisk the 2 tbsp olive oil, lemon juice, lemon zest, grated garlic, honey, red pepper flakes and 1/4 tsp salt until combined.
Assemble the Salad Bowl
  1. Put the charred broccoli and sliced shallot in a large mixing bowl. Pour the dressing over and toss well while the broccoli is still warm.
  2. Add the toasted almonds, shaved parmesan and chopped parsley. Toss gently so the parmesan stays in curls instead of clumping.
  3. Taste and adjust with more salt or lemon juice. Serve warm or at room temperature.

Notes

  • Dry the broccoli well before it hits the pan, wet florets steam instead of char.
  • Work in two batches, a crowded pan turns broccoli soggy instead of blistered.
  • Add the parmesan last and toss gently so it stays in curls, not clumps.