Ryan Brosseau’s Charred Broccoli With Pickled Radishes and Lemon
Makes:4 to 6 servings
Active time:30 minutes
Total time:1 hour 30 minutes
2 cups | Water |
1 cup | Champagne vinegar |
½ cup | Sugar |
¼ cup plus ¼ tsp. | Kosher salt, divided, plus more to taste |
1 bunch | Radishes, thinly sliced |
Peel of 1 lemon | |
1 tsp. | Coriander seeds |
½ tsp. | Chile flakes (like gochugaru), divided |
2 sprigs | Fresh thyme |
1 | Bay leaf |
2 heads | Broccoli, cut into large spears and stems peeled |
2 Tbsp. | Olive oil |
¼ cup | Lemon vinaigrette (like Briannas Lively Lemon Tarragon, available at Jewel) |
Pine nuts and torn mint and parsley |
![Brining the radishes](https://www.chicagomag.com/wp-content/uploads/2021/04/C202105-T-Charred-Broccoli-brine.jpg)
Combine water, vinegar, sugar, and ¼ cup salt in a saucepan. Bring to a boil and remove from heat. Meanwhile, place radishes, lemon peel, coriander seeds, ¼ teaspoon chile flakes, thyme, and bay leaf in a 16-ounce canning jar.
Pour hot brine over radish mixture and let cool to room temperature.
![Tossing broccoli in a skillet](https://www.chicagomag.com/wp-content/uploads/2021/04/C202105-T-Charred-Broccoli-saute.jpg)
Heat a large cast-iron skillet or griddle over high. Toss broccoli with olive oil and ¼ teaspoon salt.
Sauté broccoli, turning frequently, until tender-crisp and charred in spots, 6 to 8 minutes.
![Tossing broccoli and radishes with the mixture](https://www.chicagomag.com/wp-content/uploads/2021/04/C202105-T-Charred-Broccoli-toss.jpg)
In a large bowl, toss broccoli and a 1/4 cup of the radishes with vinaigrette and remaining chile flakes. Taste and add more salt, if desired.
Transfer to a serving platter and generously garnish with pine nuts, mint, and parsley.
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