Calling all broccoli lovers! This one's for you. This Miso Broccoli Salad is just the right amount of salty, crisp and bright, yet surprisingly filling (yay, fiber!).
This salad was inspired by a broccoli dish at one of our favorite brunch spots in Singapore, Summerlong. Every weekend they offer a super fresh, veggie-packed brunch “buffet” with amazing salads and roasted veggies. Jeff and I agreed I needed to recreate their broccoli salad at home because it was just that good.
Miso Broccoli Salad
Makes 4 servings
Prep time: 10 minutes
Cook time: 5 minutes
2 large heads broccoli
2 cloves garlic, roughly chopped
1-inch knob ginger, peeled and roughly chopped
2 tablespoons white miso
1/4 cup tahini
1 tablespoon sesame oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
Pepper, to taste
Optional toppings: toasted almonds, chives
Make Miso Dressing
Combine garlic, ginger, miso, tahini, oil vinegar, lemon juice and pepper in a blender. Blend on high until smooth, about 30 seconds. Pour dressing into a container, set aside. If you prefer to prepare the dressing by hand, be sure to finely chop the garlic and ginger, then whisk ingredients together in a medium bowl.
Prep & Steam Broccoli
After rinsing the broccoli, trim the florets from the stalk, set aside. You want to make sure the florets are all about the same size so they steam evenly - I aim for about 2ish-inch pieces.
Next, peel the stalk, removing any woody or overly fibrous areas. Trim about an inch from the bottom of the stalk, then slice the stalk into coins. Set coins aside; these babies are going into the salad raw.
In a large bowl, prepare an ice bath (1 part cold water, 1 part ice cubes) for the broccoli. Steam broccoli in a steamer basket over boiling water, covered, until bright green and crisp-tender, 3 to 4 minutes. Remove broccoli from steamer basket and immediately transfer to the ice bath. Let the broccoli hang out in the ice bath until it is cool to the touch, drain and set aside.
In a large serving bowl, toss steamed broccoli and broccoli stalk coins with miso dressing until coated. Top with chopped chives and roasted almonds. Enjoy!