Roasted Broccoli Salad with Creamy Garlic-Miso Dressing
Serves 1
Directions
- 1Place garlic in a small dish. Heat olive oil until it sizzles with a drop of water, remove from heat, pour over garlic, and let sit for a few minutes.
- 2Preheat oven to 425. Chop broccoli and spread on a parchment-lined sheet pan. Drizzle with 2 tablespoons of the garlic oil (strained of garlic), sprinkle with salt and paprika, and toss.
- 3Roast broccoli for 20-25 minutes.
- 4Combine remaining oil and garlic with tahini, miso paste, 1/2 tsp salt, lemon juice, cumin, pepper, honey, and water in a jar or blender. Blend until smooth, adding more water if needed to thin.
- 5Heat panko in a pan over medium-high with a drizzle of olive oil. Toast for 1-2 minutes until browned, remove from heat, and toss with lemon zest and parsley.
- 6Toss roasted broccoli with chopped arugula in a bowl and top with breadcrumbs, Parmesan, and dressing.
Ingredients
- 1/4 cup olive oil
- 3 clove garlic
- 2 head broccoli
- 1/2 tsp salt
- to taste paprika
- 3 tbsp tahini
- 1/2 tbsp miso paste
- 3 tbsp lemon juice
- 1/4 tsp cumin
- black pepper (optional)
- 1 1/2 tbsp honey
- 3-4 tbsp water
- 3/4 cup panko breadcrumbs
- 1/2 tsp lemon zest
- 1/2 cup shredded parmesan cheese
- 2 cup arugula
- parsley (optional)
Equipment
small dishbaking sheetparchment paperblenderskillet
Tips
- You can add sardines as an optional protein.
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