SALAD OF GRILLED BROCCOLI WITH GORGONZOLA, WALNUTS AND SHAVED PECORINO
Ingredients
3 heads of Broccoli- broken into equal sized florets, with long stems. You could use tender stemmed broccoli if you preferred.
2 tablespoons of olive oil for cooking
Salt and freshly ground black pepper
1 handful of rocket leaves
3 sprigs of mint picked
3 sprigs of basil picked
2 tablespoons of extra virgin olive oil
Juice of half a lemon
50g Pecorino shaved into slithers ( if not available then use Parmesan)
100g Gorgonzola cheese broken into pieces
50g Walnuts roasted.
Description
The broccoli can be roasted, grilled or pan fried, alternatively you could use asparagus.
Method
Remove the tough ends of the broccoli. Break the broccoli into even sized florets with stems that are about 4cm long. Mix with olive oil salt and freshly ground black pepper.
Heat a large heavy-bottomed frying pan or griddle pan. Fry or griddle the broccoli for two or three minutes on each side, creating dark griddle marks. Turn half way through the cooking. The green vegetables must still have bite. Do not over cook it because it will discolour and be mushy.
Roast the walnuts until golden and crush half of the nuts. Mix the extra virgin olive oil, with some of the warm crushed nuts to enhance the flavour of the oil, add the lemon juice.
Roughly chop the rocket, mint and basil, and break up the Gorgonzola. With a vegetable peeler shave the Pecorino or Parmesan into thin strips. Dress the broccoli and half of the chopped leaves when stems are still warm.
Mix half the Pecorino and Gorgonzola with the grilled broccoli. Reserve the remaining chopped leaves, cheese and walnuts to garnish the broccoli dish. Arrange on a platter scattering over the reaming leaves, nuts and Gorgonzola pieces.
Sprinkle the remaining Pecorino shavings on top of the dish
Categories
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