Grilled Broccoli Over Blue Cheese Dressing
Try a fresh and flavorful new way to prepare broccoli topped off with a crunchy Rice Krispies topping. This recipe comes from Stephanie Izard, chef of Girl & the Goat restaurant in Chicago.
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, March 2012
For the Blue Cheese Dressing
- 1/2 cup plus 2 tablespoons plus 2 teaspoons heavy cream
- 1 1/4 ounces Rogue Smokey Blue cheese, plus 1/2 cup crumbled
- 3/4 teaspoon dark brown sugar
- Pinch of crushed red-pepper flakes
- Coarse salt
- 1/2 cup sour cream
For the Rice Krispies topping
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons Broccoli Vinaigrette
- 1 cup crisp rice cereal
For the Grilled Broccoli
- 1 pound broccoli, florets cut into large pieces
- 1/3 cup Broccoli Vinaigrette
Make the blue cheese dressing: Place heavy cream, 1 1/4 ounces blue cheese, brown sugar, salt, and red-pepper flakes in a medium saucepan; cook over medium-high heat, stirring, until blue cheese is melted. Remove from heat and fold in sour cream and remaining 1/2 cup crumbled blue cheese; set aside.
Make the Rice Krispies topping: In a medium skillet, heat butter and vinaigrette over medium heat until butter is melted. Add crisp rice cereal and toss to coat; cook until cereal is lightly toasted and fragrant. Remove from heat and set aside.
Make the grilled broccoli: Preheat a grill pan over medium-high heat. Place broccoli in a large bowl; add vinaigrette and toss to coat. Place broccoli on grill and cook, turning, until broccoli is charred.
Meanwhile, heat 1/3 cup blue cheese dressing over medium-low heat until warmed through, reserving any remaining for another use. Spread heated blue-cheese dressing on a serving plate; top with grilled broccoli. Sprinkle Rice Krispies topping over broccoli and serve.