I suspect I have plenty of company in feeling poisoned by the excess of the holidays. In the interest of virtue, I approached Ben Triola, who was recently promoted to Executive Chef at The Chloe (a fun place for excess), asking that he share his recipe for Grilled Broccoli and Cauliflower Salad. Despite its relative virtue (there is that Parmesan creme) the dish is satisfying, flavorful, and easy to make. A platter of this would work on a Mardi Gras brunch sideboard, too.
What to Drink
Luis Rodriguez ‘A Teixa’ Blanco 2018
Made primarily from Treixadura and other native grape varietals of Ribero, Spain, this white wine is graceful with force. The wine expresses a subtle acidity to help cut through the parmesan cream, while the lushness and texture flirt with the toasted almonds and grilled, vegetal notes of the broccoli. – Alexis Tabor, executive director of hospitality & development and certified sommelier, The Chloe
The Expert
Ben Triola, Executive Chef, The Chloe
“This is a delicious and healthy salad that pops with brightness and has just enough luxuriousness you’ll forget you’re eating a big plate of veggies. Inspired by my love of simple grilled broccoli with a squeeze of lemon and some grated parmesan, this elevated version is a perennial favorite at The Chloe.”
The Healthy-ish Dish: Grilled Broccoli and Cauliflower Salad
For the Salad:
1 small shallot, peeled, thinly sliced into rings
2 tablespoons rice wine vinegar
Juice of 1 lemon, about 2 tablespoons
1 tablespoon sumac (available in Mediterranean markets)
1/4 cup olive oil
1 large head of broccoli, cut in large chunks
1/2 head of cauliflower, cut in large chunks
2 ounces toasted almond slices, plus additional for garnish
- Combine the shallot and the vinegar in a small bowl. Marinate for 20 minutes.
- Drain the shallot ribbons and set aside, reserving the vinegar.
- In a large bowl combine the vinegar, lemon juice, sumac and oil to make the dressing.
- Grill the broccoli and cauliflower. Cool. Chop into bite sized pieces. You could also roast the vegetables in a 425ºF oven until charred, about 15-20 minutes, tossing the veg. halfway through.
- To serve, spread the creme on the bottom of a large plate. Toss the broccoli and cauliflower with the almonds and dressing before gently placing atop the crème. Top with the pickled shallots and more toasted almond slices.
For the Parmesan Crème:
Juice of half a lemon, about 1 tablespoon
1 teaspoon baking soda
1/4 cup heavy cream
1/3 cup sour cream
1/3 cup grated Parmesan
Combine the lemon juice and the baking soda in a small pot over medium heat. After the bubbles have dissipated, whisk in the cream and sour cream and heat until the edges begin to bubble, and you see a bit of steam. Add the grated Parmesan and whisk vigorously or blend with an immersion blender until smooth. Refrigerate until set. Serves 4
