This Roasted Broccoli and Pecan Salad I’m sharing today resulted from my recent “broccoli epiphany” (if those are even possible). For years, I’ve picked broccoli florets out of salads as I don’t do raw broccoli — I’m a fan of neither the flavor nor the texture, it’s what I imagine gnawing on the hedges would taste like. {shudder}
But I happen to love roasted broccoli! Somehow roasting changes the taste to something far less plant-ish and almost sweet. My kids especially like when I roast it to the melt-in-your-mouth “chip” stage — near-burnt and nutty.
So my broccolipiphany…I can use roasted broccoli in cold dishes instead of raw! I had an amazing roasted broccoli salad at Lemonade in Manhattan Beach — their Broccoli, Ricotta and Champagne Vinaigrette salad — and my world was changed. Cold — yet roasted — broccoli is on!
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