Autumn Nights Mean Better Grilling
Give Those Broccoli Stems a Chance to Shine in This Grilled Green Salsa
Controversial opinion: Summer grilling ain’t all it’s cracked up to be. Sure, it seems like a good idea to stand over an open...
Be sure to have some crusty bread available to mop up the savory goodness of this delicious waste-not salsa and grilled Rhode Island squid!
Ingredients
SERVINGS: 2 as an entrée Serving(s)
Broccoli salsa
- Stems from 2 medium stalks broccoli, tough bottoms trimmed*
- 3–4 green onions
- ½–1 jalapeño, split and seeded
- 4 tablespoons olive oil, divided
- ¾ teaspoon kosher salt, plus more to taste
- ¼ cup chopped green olives (about 4 to 5 large) or 2 tablespoons chopped capers
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh cilantro
- 1 lime, juiced, about 2 tablespoons
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ teaspoon honey
Squid
- ½ pound whole cleaned squid bodies, thoroughly dried with paper towels
- 1 tablespoon olive oil
Preparation
To prepare the salsa, heat a grill or grill pan to medium-high heat. Peel and slice broccoli stalks into ¼-inch planks. Toss planks, green onions and jalapeño with 1 tablespoon olive oil and ½ teaspoon salt. Grill the vegetables until they are tender, but not soft. Green onions will take about 2 minutes, the broccoli 3 minutes and the jalapeño 4 minutes. Allow the vegetables to cool slightly, then chop all into small dice (a food processor or mini chopper is great for this). Add the olives (or capers), herbs, lime juice, cumin, black pepper, additional ¼ teaspoon salt and honey, then mix. Taste and adjust seasoning, adding more salt, lime juice, honey or herbs to suit you and your dining partner. Any leftover salsa will keep in the refrigerator for a week for use on eggs, in sandwiches, or with tortilla chips.
To prepare the squid, increase grill (or grill pan) heat to high. Toss the squid bodies with a splash of olive oil until lightly coated. Grill squid, turning, until browned on all sides. If the grill is hot enough, the squid should start getting grill marks within 1 to 2 minutes and be cooked through in 3 minutes. Transfer squid to a serving dish and drizzle with additional olive oil and sprinkle with salt and pepper. Serve with your new favorite broccoli salsa and enjoy!
About this recipe
*Visit EdibleRhody.com for Jamie’s bonus recipe for Chilled Broccoli Soup so no part of your broccoli gets ignored or wasted.
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