Roasted Broccoli Salad
Roasted Broccoli Salad
Ray Kachatorian
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Chopped cucumbers and a splash of vinegar brighten up roasted broccoli in this flavorful side.

Ingredients

    • 1 head broccoli, chopped into pieces
    • 1 tablespoon olive oil
    • 1 tablespoon shallots, chopped
    • 1 tablespoon cilantro, chopped
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 Persian or regular cucumber, chopped into small pieces
    • 1 teaspoon ume plum vinegar

Preparation

1. Preheat the oven to 350°.

2. Toss the broccoli with the olive oil, shallots, cilantro, salt and pepper. Spread on a baking sheet and roast for 10 minutes, then allow to cool.

3. Toss the roasted broccoli with the cucumbers and vinegar. Serve.

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