CRUNCHY ROASTED BROCCOLI SALAD WITH CREAMY GARLIC-MISO DRESSING! Broccoli sometimes gets a bad rep, so I am here to prove that wrong. Roast it until it’s deeply charred & crispy, toss it with golden panko & a blizzard of parmesan, then drown it in a creamy garlic-miso tahini dressing. The end. This is the salad that converts broccoli haters. Using latourangelle olive oil, as always—because it’s the best quality there is 🤛 • For the oil: 1/4 cup La Tourangelle Olive Oil 3 cloves sliced garlic >>Make the oil. Place the garlic in a small dish. Heat 1/4 cup of La Tourangelle Olive Oil until it sizzles with a drop of water. Remove it from the heat and pour it over the garlic. Let it sit for a couple minutes. << • Broccoli: 2 heads broccoli, chopped 2 tbsp garlic oil (from above) 1/2 tsp salt 1/2 tsp smoked paprika >>Preheat the oven to 425. Spread the broccoli on a parchment lined sheet pan, then use 2 tablespoons of the garlic oil (without the garlic-oil only) and drizzle over the broccoli. Add the salt and paprika and toss. Roast for 20-25 minutes. << • Dressing: 3 tbsp tahini Remaining oil and garlic 1/2 tbsp miso paste 1/2 tsp salt 3 tbsp lemon juice 1/4 tsp cumin Pepper to taste 1 1/2 tbsp honey 3-4 tbsp water 2 tsp honey >>Make the dressing. Add the remaining oil with the garlic, plus the remaining ingredients to a jar or blender and use an immersion blender or blender to blend until smooth. Add more water if needed to thin it out. << • Topping: 3/4 cup panko breadcrumbs La Tourangelle Olive Oil 1/2 tsp lemon zest 1/2 cup shredded Parmesan cheese >>Heat the panko over medium-high with a drizzle of La Tourangelle Olive Oil, and toast for about 1-2 minutes until it begins to brown. Remove from the heat and add the lemon zest and the parsley and toss. << • To assemble: >>Toss broccoli with 2 cups chopped arugula, place it in a bowl, top with breadcrumbs, Parmesan and dressing. << • #broccolisalad #roastedbroccoli #vegetarianrecipes #misorecipes #veggieforward

Caitlin Greene

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