Charred Broccoli Salad with Sardines, Pickled Shallot, and Mint
Charred broccoli, briny sardines, quick-pickled shallot, and mint make a bold, savory salad with bright crunch and smoky edges.
Prep 10 min · Cook 8 min · Total 33 min · Makes 2 servings
Ingredients
- 1 small shallot, sliced crosswise, then separated into rings
- Red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 pound broccoli, stems trimmed and florets cut into thin stalks
- Kosher salt
- 1 tin sardines in olive oil, drained
- Fresh mint leaves, for garnish
Directions
- Put the shallot in a small bowl and add just enough vinegar to cover it. Set it aside for at least 15 minutes and no more than 30 minutes.
- While the shallot pickles, warm the oil in a large cast iron skillet over high heat until it begins to smoke. Add the broccoli in batches so the pan stays roomy, sprinkle with salt, and cook until the first side is well charred, about 2 minutes. Flip the broccoli and char the second side, then move it to a plate or baking sheet to cool. Continue the same way with the rest of the broccoli.
- Divide the broccoli among serving bowls with the sardines, pickled shallot, and mint leaves. Add more salt if it needs it, and serve.