recipe of the week; chef robert wick’s roasted broccoli salad
Make this hearty fall salad with Okanagan Concord or Coronation grapes (find at the farmers markets, along with good BC apples).
“This salad has a variety of textures and contrasting flavours—the toastiness of the broccoli, the richness of the cheese and the dressing, along with the hit of pickled apple and fresh grapes. I chose Okanagan concords for their bright flavours—crisp and acidic yet fruity and sweet. You can also add toasted pumpkin seeds for a nutty crunch.” –Robert Wick, exec chef, Northern Chicken
| 1 sm | apple |
| ½ c | white wine vinegar (or white vinegar) |
| ¼ c | white sugar or honey |
| 250 g | (1 medium head) broccoli florets only |
| 100 g | (about 15-20) Concord grapes, halved |
| ½ c | balsamic vinegar |
| ½ c | concord grape juice |
| 100 g | (about ⅓ c) goat cheese |
| salt and black pepper | |
| extra virgin olive oil |
Pre-heat oven to 375ºF.
Cut the apple in half and remove the core. Cut each half into thin slices. Dissolve the sugar in the vinegar and pour over the apple slices. Let sit for 30 minutes. Reserve.
Cut the broccoli into small florets and toss in 2 tablespoons oil. Roast for about 10-15 mins until a nice roasted color is achieved. Reserve.
While the broccoli is roasting, make the dressing. Bring the balsamic vinegar and the concord grape juice to a boil and reduce until it holds a line on the back of a spoon. (Dip a spoon in the dressing and, using your finger, run a line across in the liquid on the back of the spoon. If it holds, it’s done.)
Combine the roasted broccoli and the grapes, season with half of the dressing. Season to taste.
To serve: Smear the goat cheese on the bottom of the plate. Place the broccoli and grape mixture on top of the goat cheese. Lay the pickled apples attractively on top. Drizzle more dressing over the dish, now it’s complete to enjoy.
Serves 2-4.