Roasted Broccoli With Lemon Tahini Dressing

Roasted Brocoli:

2 lbs. brocoli crowns, washed and dried
1/4 c. olive oil
1 T. salt

On a sheet pan, toss broccoli with oil and salt. Roast at 350f for 40 minutes. See below notes and photos on roasting brocoli.

2 T. tahini
1/4 c. lemon juice
1 clove garlic, peeled
1/3 c. grated parmesan cheese
1/2 t. salt

In a blender, blend all the ingredients until smooth. 

1/4 c. sliced pitted olives
2 T. capers
1 t. lemon zest
2 T. parsley leaves

When Roasting Broccoli, slice the florets into 1/2 inch planks. Roasting typically implies dry direct 400f and up in the oven. However, for broccoli, I suggest 350f for 40 minutes.

As you can see in the before and after photos, roasted vegetables shrink!

Allow the broccoli to cool to room temperature. In a bowl, combine the dressing and broccoli. Pile the dressed broccoli onto a platter and garnish with the olives, capers, lemon zest and parsley. 

Note: This salad can be made up to twelve hours ahead and refrigerated until serving. This salad is ideal for buffets.


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