© John Kernick
Active Time
Total Time
50 MIN
Serves : 6

Chicago chef Stephanie Izard amps up broccoli with a punchy vinaigrette, creamy blue cheese dressing and an irresistibly crunchy, butter-toasted Rice Krispies topping. Slideshow: More Broccoli Recipes

How to Make It

Step 1    Make the dressing

In a small saucepan, warm the heavy cream until hot. Whisk in the crushed red pepper, sugar and one-third of the blue cheese until melted. Let cool completely, then whisk in the sour cream and the remaining cheese. Season the dressing with salt.

Step 2    Prepare the broccoli

In a large saucepan of salted boiling water, blanch the 
broccoli until crisp-tender, about 2 minutes. Drain well and spread on a large baking sheet to cool.

Step 3    

In a blender, combine the vinegar, harissa, lemon zest and juice, soy sauce, mustard and Sriracha and puree. With the blender on, gradually add the olive oil until incorporated. Transfer the vinaigrette to a medium bowl and stir in the shallots. Season with salt and pepper.

Step 4    

In a medium skillet, melt the butter. Add the cereal and 11/2 teaspoons of the harissa vinaigrette and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Season with salt and transfer to a paper towel–lined plate to drain.

Step 5    

Light a grill or preheat a grill pan. In a large bowl, toss the broccoli with half of the remaining vinaigrette and season 
with salt. Grill the broccoli over moderately high heat, turning occasionally, until lightly charred all over, about 5 minutes. 
Transfer to a plate.

Step 6    

Spread the blue cheese dressing on a platter and scatter the broccoli on top. Garnish with the spiced crispies and 
serve, passing the remaining harissa vinaigrette at the table.

Make Ahead

The blue cheese dressing can be refrigerated overnight.


Suggested Pairing

To go with the funkiness of the blue cheese in this salad, try a Farmhouse Ale.

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