Charred Broccoli with Caper & Raisin Vinaigrette

by Chef Erica Karbelnik

Charred Broccoli with Caper & Raisin Vinaigrette

  • Prep Time15 min
  • Cook Time5 min
  • Total Time20 min
  • Yield4 servings
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    Ingredients

    • 1 broccoli crown 
    • 1 shallot, diced 
    • 1 Anaheim finger chili, sliced 
    • ¼ cup capers, drained and dried
    • ½ cup California Raisins 
    • ¼ cup fresh mint, chopped 
    • 2 tablespoons white wine vinegar 
    • 1/3 cup olive oil 
    • 0.5 tsp salt 
    • 1 lemon juiced and zested
    • 1 teaspoon canola or vegetable oil 

    Procedure

    1
    1. Heat the vegetable oil in a sauté pan. Add capers and fry until crispy.
    2. Add the California Raisins to the pan and deglaze with white wine vinegar.
    3. Cook until white wine vinegar has reduced, and California Raisins have hydrated.
    4. Place the caper raisin mixture into a bowl.
    5. Mix the shallots, chopped Anaheim chili peppers and mint with the capers and California Raisins.
    6. Pour olive oil, lemon zest and lemon juice over the mixture. Taste and add salt if needed.
    7. Slice broccoli crowns into thirds (at least half an inch thick) and sear on both sides until golden brown.
    8. Spoon vinaigrette over broccoli and serve.