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
1/3 cup heavy cream
Pinch of crushed red pepper
Pinch of dark brown sugar
3 ounces smoked or Maytag blue cheese, crumbled (see Note)
1/3 cup sour cream
2 pounds broccoli, cut into 1 1/2-inch florets with stems
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons harissa
1/2 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 1/2 teaspoon Sriracha
1/2 cup extra-virgin olive oil
1/3 cup minced shallots
2 tablespoons unsalted butter
1 cup crisped rice cereal, such as Rice Krispies
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.
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.
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.
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.
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.
The blue cheese dressing can be refrigerated overnight.