11th Mile Broccoli
Ingredients
Walnut Crema
- scant 1 cup walnut halves
- 1/4 cup + 1 tbsp olive oil
- 1/2 cup diced red onion
- 1 tbsp red miso
Lemon Honey Vinaigrette
- 1/2 cup lemon juice
- 2 tbsp + 2 tsp liquid honey
- 2 tbsp Dijon mustard
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/4 tsp salt
Roasted Broccoli
- 2 heads broccoli
- 3 tbsp olive oil
- 1/2 tsp salt
Garnish
- 2 radishes thinly sliced
- 1 kohlrabi thinly sliced
- 1/2 cup radish cress or baby arugula
- 1 bunch salad turnips optional
- 1 tbsp lemon juice
- 1 tbsp olive oil
- pinch salt
Instructions
Walnut Crema
- In small pot of boiling water, cook walnuts for 10 minutes. Drain, reserving 1/4 cup of the cooking liquid.
- Heat 1 tbsp of the oil in a small skillet over medium heat. Add red onion and cook, stirring regularly, until soft. Scrape into blender, add walnuts, 2 tbsp of the cooking liquid and red miso and purée until creamy, adding more of the liquid if necessary. With blender running, drizzle in the remaining 1/4 cup of oil until incorporated. Scrape into a bowl.
Lemon Honey Vinaigrette
- In a bowl, combine vegetable oil and olive oil. In a clean blender or food processor, add lemon juice, honey and Dijon. With the motor running, slowly drizzle in oil mix and salt until incorporated.
Roasted Broccoli
- Preheat oven to 450°F. Trim broccoli and cut into florets with 2 inches of stem. Divide between 2 baking sheets, and drizzle with oil and sprinkle with salt. Roast 1 sheet at a time until tender and slightly charred, about 10 to 15 minutes.
- Divide and spread crema onto plates, then top with broccoli.
- Meanwhile, make the garnish salad. Toss sliced vegetable garnishes with lemon juice, olive oil and salt. Divide and place atop broccoli.