Charred Broccoli with Blue Cheese Dressing and Spiced Crispies

Ingredients

• 2 pounds broccoli, cut into 1 1/2-inch florets with stems
• 1/4 cup unseasoned rice vinegar
• 1 1/2 tablespoons harissa
• 1/2 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoon Sriracha
• 1/2 cup extra-virgin olive oil
• 1/3 cup minced shallots
• Salt
• Pepper
• 2 tablespoons unsalted butter
• 1 cup crisped rice cereal, such as Rice Krispies

Steps

1. In a large saucepan of salted boiling water, blanch the broccoli until crisp-tender, about 2 minutes. Drain well and spread on a large baking sheet to cool.

2. In a blender, combine the vinegar, harissa, lemon zest and juice, soy sauce, mustard and Sriracha and puree. With the blender on, gradually add the olive oil until incorporated. Transfer the vinaigrette to a medium bowl and stir in the shallots. Season with salt and pepper.

3. In a medium skillet, melt the butter. Add the cereal and 11/2 teaspoons of the harissa vinaigrette and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Season with salt and transfer to a paper towel–lined plate to drain.

4. Light a grill or preheat a grill pan. In a large bowl, toss the broccoli with half of the remaining vinaigrette and season with salt. Grill the broccoli over moderately high heat, turning occasionally, until lightly charred all over, about 5 minutes. Transfer to a plate.

5. Spread the blue cheese dressing on a platter and scatter the broccoli on top. Garnish with the spiced crispies and serve, passing the remaining harissa vinaigrette at the table.