Charred Broccoli Salad
Prep time
Cook time
Total time
Charred broccoli salad, served room temperature or chilled with fresh summer radishes and lime zest.
Serves: serves 5-6
  • 2 heads of broccoli, cleaned and trimmed
  • ¼ cup olive oil
  • 8-10 cloves of garlic, peeled
  • 1 tablespoon honey or agave
  • ½ teaspoon kosher or sea salt, plus more for finishing
  • pinch of freshly ground black pepper
  • 10 radishes, cleaned, trimmed and quartered.
  • zest and juice of half a lime, for finishing
  1. Preheat your oven to 500 degrees F. Wash, dry and trim your broccoli, then cut the heads into long pieces. Some florets are fine, too, but you want there to be enough stem for crunch. Place the broccoli on a parchment lined baking sheet.
  2. In a food processor or blender, puree your olive oil, garlic, honey, salt and pepper together to create a paste. Pour the paste over the broccoli, then use your hands to rub the mixture into each piece of broccoli so they are all coated. Place the broccoli in the oven and roast for 15-20 minutes, until well charred but still a bit crunchy. Set aside.
  3. Clean and trim your radishes, then quarter them. I like to leave a bit of green stem at the top for presentation. Toss the radishes with the broccoli, then zest half of a lime over everything, squeeze some juice over everything, and toss to combine. Taste and add a pinch of two of sea salt to finish. Serve room temperature, or refrigerate and serve chilled. This can be made a day ahead - perfect for summer lunches or a picnic!
Recipe by The Crepes of Wrath at