Roasted Broccoli with Shallot Dressing
Steve and I have had the opportunity to visit Blackberry Farm in Walland Tennessee on two occasions. It’s a magical place filled with culinary, spa and outdoor adventures, days on the mountain are long and full of exploration.
The day we departed we were given boxed lunches to enjoy on our return drive home back to Kentucky. The flavors and attention to detail of our parting lunch were just as thoughtful as the those we had during our stay. We enjoyed a delicious roasted turkey breast sandwich with fresh greens, broccoli shallot salad, mixed fruit and apiece of the most delicious brownie I have ever tasted. I have continued to make this salad, adapted from my memory. It forever reminds me of our time at Blackberry Farm.
INGREDIENTS
Broccoli
5 cups of broccoli florets
1/4 cup olive oil
Kosher salt
Course ground pepper
Dressing
3 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon sugar
2 shallot, peeled and sliced
DIRECTIONS
Preheat oven to 450°F
Line cookie sheet with parchment paper
Place broccoli florets in large bowl, toss with olive oil, sprinkle with salt and pepper.
Arrange on a parchment lined cookie sheet.
Bake for 10 to 12 minutes or until caramelization appears on florets.
In glass jar pour sherry vinegar, sugar and olive oil, cover and shake. Add sliced shallots and let marinate for at least an hour.
Allow broccoli to cool to room temperature. Place on platter, spoon pieces of shallots onto top of broccoli and spoon desired amount of dressing. You will not need all the dressing, save some for the next time you make the salad, store in refrigerator.
Yield: 8 servings
Serve family style on platter, finish with Marcona almonds
