Charred broccoli salad with ranch dressing

Charred broccoli salad with ranch dressing

Based on 16 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

Easy 👌

Preparation

30 min

Baking

6 min

Resting

0 min

Ingredients

2Servings
1 heads
broccoli
100 g
sun-dried tomatoes
½
red onion
g
chives
g
parsley
40 g
sliced almonds
¼
lemon (juice)
100 ml
mayonnaise
60 ml
cream
20 g
quark
tsp
garlic powder
salt
pepper
vegetable oil for frying
parsley for serving
MetricImperial

Utensils

cutting board, knife, baking sheet, citrus press, large bowl, whisk, frying pan

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How-To Videos

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How to toast nuts

Nutrition per serving

Cal678
Fat62 g
Protein10 g
Carb9 g
  • Step 1/5

    Preheat oven to 180°C/350°F. Remove sun-dried tomatoes from jar and cut lengthwise into strips. Peel onion and slice into rings. Finely chop chives and parsley. Wash broccoli, cut into florets, and halve or quarter each piece so that you have uniform sizes.
    • 100 g sun-dried tomatoes
    • ½ red onion
    • g chives
    • g parsley
    • 1 heads broccoli
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Remove sun-dried tomatoes from jar and cut lengthwise into strips. Peel onion and slice into rings. Finely chop chives and parsley. Wash broccoli, cut into florets, and halve or quarter each piece so that you have uniform sizes.

  • Step 2/5

    Arrange sliced almonds on a baking sheet. Toast in oven at 180°C/350°F for approx. 6 min. or until golden brown. Remove from oven, set aside and let cool.
    • 40 g sliced
    • baking sheet

    Arrange sliced almonds on a baking sheet. Toast in oven at 180°C/350°F for approx. 6 min. or until golden brown. Remove from oven, set aside and let cool.

  • Step 3/5

    Juice lemon. In a bowl, whisk together mayonnaise, cream, quark, chives, lemon juice, parsley, and garlic powder. Season with salt and pepper to taste.
    • ¼ lemon
    • 100 ml mayonnaise
    • 60 ml cream
    • 20 g quark
    • tsp garlic powder
    • salt
    • pepper
    • citrus press
    • large bowl
    • whisk

    Juice lemon. In a bowl, whisk together mayonnaise, cream, quark, chives, lemon juice, parsley, and garlic powder. Season with salt and pepper to taste.

  • Step 4/5

    Coat a frying pan with oil and let it heat up. Fry broccoli florets, in batches if necessary, over medium high heat for approx. 5 minutes on either side or until they are charred to your preference. Season with a little salt.
    • vegetable oil for frying
    • salt
    • frying pan

    Coat a frying pan with oil and let it heat up. Fry broccoli florets, in batches if necessary, over medium high heat for approx. 5 minutes on either side or until they are charred to your preference. Season with a little salt.

  • Step 5/5

    Combine broccoli, sun-dried tomatoes, toasted sliced almonds, and onion rings with dressing. Garnish with parsley and enjoy!
    • parsley for serving

    Combine broccoli, sun-dried tomatoes, toasted sliced almonds, and onion rings with dressing. Garnish with parsley and enjoy!

  • Enjoy your meal!

    Charred broccoli salad with ranch dressing

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