Roast broccoli salad from An Everlasting Meal: Cooking with Economy and Grace (page 93) by Tamar Adler

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  • clcorbi on February 20, 2017

    Inspired by this idea, I made a salad with broccoli roasted until quite crisp, tossed with sliced red onions, red wine vinegar, and a bit of nutritional yeast. Delicious! The leftovers got even better, too--the broccoli was obviously no longer crispy, but the flavor was wonderful. This is a great treatment for roasted veggies and I will try again with a thinly sliced chile, like Adler recommends.

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