broccoli with crispy shallots
I prepared this dish for a food demo at NYC's amazing Union Square Greenmarket using locally-grown lemongrass which rally infuses the flavor into foods. The recipe derived from NY Times article “Raw Broccoli by Another Name”
ingredients
4 cups broccoli, cut into bite-sized florets and stems
1/4 tsp sea salt
1/2 tsp apple cider vinegar
1/4 cup extra virgin olive oil, divided
10 shallots, peeled and finely chopped
3 garlic cloves, peeled and minced
3-4 long stalks of local lemongrass, chopped
1” stem fresh gingerroot
Optional garnishes: chili pepper (fresh or dried) and toasted sesame seeds
method
Place the broccoli florets in a large bowl. Sprinkle in the salt and vinegar, tossing to coat. Set aside.
In a small skillet, heat 2 tablespoons of the olive oil. Add the sliced shallots. Sauté on medium heat for a 12-15 minutes until the shallots are crispy. Remove the shallots with a slotted spoon and let rest on some paper towels to absorb the oil.
Turn the heat down to low. Add the remaining olive oil and heat the garlic and lemongrass gently for 1-2 minutes until fragrant.
Pour the garlicky oil onto the marinated broccoli. Toss with the freshly grated ginger.
Let sit for 1 hour at room temperature before serving, or cover and refrigerate for up to 48 hours. You can lightly heat this up in a frying pan for a few minutes to warm through. Top with the reserved crispy shallots and any garnishes, if using.
