A delicious, mayo free, salad for a summer BBQ! Roasting the broccoli in the oven first takes it to new heights with a delicious smokey flavor. Use 3 large crowns of broccoli and utilize the florets and well as the stems.

Preheat oven to 350 convection or 375 fan.

Trim flortes from stems, cut into bit sized pieces and toss onto a parchment lined baking sheet. Stand the stems up on the board, trim down the woody exterior and discard (or add to a freezer bag of veggie ends to add into your next batch of stock). Stack the cleaned stem, cut into planks and then to 1 inch pieces, add to baking sheet with the florets. Sprinkle with salt, pepper and a drizzle of Olive oil. Cook for 30 minutes, toss, cook for another 10 minutes until you have nice browned bits.

While broccoli roasts, prepare the rest of the salad. For the dressing, add seasoned rice vinegar and EVOO to a small bowl along with the currents and golden raisins; allow them to soak up a bit more flavor. Slice peeled shallots on a mandalin (1.3 thickness or a knive will do). Do the same with the red pepper so that you have thin ribbons. Dice green onions (discard whites or toss into your freezer stock bag). Dice chives nice and fine. To a medium bowl add shallots, red pepper, green onion and chives. Toast and reserve almond slivers. Sometimes I like to add toasted sesame seeds too.

When broccoli is roasted, add it to the other veggies and toss with the dressing. The broccoli will drink up the dressing while it is still warm., and slightly wilt the shallots. This can be served at room temperature or chilled down in the refrigerator. Toss with toasted slivered almonds to garnish.

Ingredients:

3 Crowns of broccoli, roasted

2 Shallots

1 Red pepper

1/2 Cup Green onions

1/4 Cup Chives

2 T Slivered almonds, toasted

1T Seseme seeds, toasted

Dressing:

1/4 Cup Seasoned rice vinegar

1/4 Cup Extra virgin olive oil

2 T Currents

1/4 Cup Golden raisins