The only grilled salad recipe you need this summer

Tim Byres makes a grilled broccoli rabe and arugula salad from his award winning smoke cookbook. The Taste SF experiences it at their visit to Paws Up in Montana.

We learned how to make this perfect summer salad from Texas pitmaster Tim Byres at The Resort at Paws Up’s Cookbook Live weekend in Montana. Tim knows his way around a fire, so you and your guests will not be disappointed with anything out of his book, Smoke: New Firewood Cooking..

Make Tim Byres grilled broccoli rabe and arugula salad from his award winning smoke cookbook. The Taste SF experiences it at their visit to Paws Up in Montana.

Tim served this grilled broccoli rabe salad with sliced ribeyes grilled directly on the coals (they were incredible) and roasted potatoes. Find more of Tim’s recipes to heat up your summer here.

 

Grilled Broccoli Rabe and Arugula Salad
Author: 
 
Ingredients
  • TOMATILLO PECAN PESTO
  • 4 tomatillos, husked, rinsed, and diced
  • 1 tablespoon Louisiana Style Hot Sauce
  • 5 cloves of garlic, peeled
  • ½ cup packed fresh flat-leaf parsley leaves
  • ½ cup packed fresh basil leaves
  • 2 teaspoons ground cumin
  • SALAD
  • 1 bunch broccoli rabe, ends trimmed
  • 1 celery stalk, peeled of long fibers and thinly sliced
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt
  • 2 cups packed arugula
  • ½ cup packed fresh flat-leaf parsley leaves
  • ½ cup packed fresh basil leaves
  • ½ cup pecans, toasted and chopped
  • ½ cup shaved Parmesan-Reggiano cheese
Instructions
  1. Prepare a grill for direct-heat-cooking.
  2. To make the tomatillo pecan pesto, place the tomatillos, Louisiana-Style Hot Sauce, garlic, parsley, cilantro, basil, cumin, salt, lime juice, and ¼ cup cold water in a blender or food processor and pulse the mixture until incorporated.
  3. Add the cheese and pulse a few more times, then add the pecans pieces and pulse just to incorporate.
  4. The pesto can be made ahead and refrigerated in a covered container for up to three days.
  5. To make the salad, toss the broccoli rabe with ½ cup of the pesto and grill it over medium heat for 2 to 4 minutes, until it chars. (If you have a mesh-bottom grill, here is your chance to use it.)
  6. Once charred, cut the broccoli rabe crosswise into thirds and place in a bowl.
  7. Meanwhile, place the celery, lemon juice, and salt in a small bowl, toss, and set aside for 5 to 10 minutes. (This is a quick-pickled celery.)
  8. Add the arugula, parsley, cilantro, and basil to the bowl with the broccoli rabe, and toss with the remaining pest. Divide among 8 plates. Top each salad with a sprinkling of the pickled celery, toasted pecans, and shaved Parmigiano-Reggiano.

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