Roasted Broccoli with Meyer Lemon and Pistachio Salsa
Source: Robin Song, Hog & Rocks
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Winter
Serves 2 to 3
INGREDIENTS
1 Meyer lemon
¼ cup toasted pistachios
2 tablespoons plus ½ cup extra-virgin olive oil
Salt
½ pound broccoli or broccoli di Cicco
1 loose cup grated wagon wheel cheese (approximately ¼ pound)
PREPARATION
1. Preheat the broiler to 500ºF.
2. Wash the Meyer lemon; you will be using the peel and all. Cut it into quarters and cut the center off the quarters so all you have left is fruit and the skin, making a wedge. Split the quarters in half lengthwise. You should now have 8 long flat wedges. Then slice these wedges as thinly as possible (no need to stress too much). Give the pistachios a rough chop and toss them in with 2 tablespoons of olive oil, the lemon slices, and a pinch of salt. Set aside.
3. Toss the broccoli with the remaining ½ cup olive oil and ¼ teaspoon salt. Spread it out in an oven-proof dish and sprinkle the top with the cheese. It doesn’t have to be even; it’s almost better if it’s spotty. Since this young broccoli is tender enough to eat raw, it’s nice to have some raw with bright color and some with a nice char. It shouldn’t take more than 5 minutes, but check it in 3. It should be bubbly and crispy in areas.
4. Remove the broccoli and any crispy bits of cheese that are stuck to the bottom. Place them on a serving platter and drizzle the Meyer lemon and pistachio salsa over the top.
Photo by Colin Price/Good Eggs.
