Miso Broccoli Salad
One of my favorite weekend pastimes is taking a favorite dish at a restaurant and trying to break down the components at home to recreate it. I’ve been going to Emily for years now and whether it’s their ridiculously satisfying burger, gochujang fried chicken, or Detriot-style pizza, they do not miss.
When I was dining at their Brooklyn location last week I ordered the broccoli salad, mostly to convince myself that I was eating a balanced meal, but also because I heard Monica Padman mentioning it in my favorite podcast Armchair Expert.
I was shocked by how the talented chefs transformed otherwise, let’s face it, a very dull raw vegetable that has been the hallmark of many children’s worst nightmare at the dining table, into a savory tangy delight that made me want to finish the entire plate.
The Recipe
Half of a crown of broccoli
1/2 cup of mayonnaise
2 tablespoons of miso
1 tablespoon sweet soy sauce
1/4 cup of roasted, unsalted peanuts
3-5 radishes
Cut the broccoli into smaller bite-sized florets, rinse, and set aside to dry.
In a blender, combine the mayonnaise, miso, soy sauce, and just a few of your peanuts and blend until the mixture is homogenous. Taste and adjust saltiness and umami-ness by adding soy sauce or miso. Transfer the dressing to a small bowl and set aside.
Roughly chop the peanuts, set aside.
Slice radishes into half-moon shapes, set aside.
In a large serving bowl, add the broccoli, radishes, and 3 tablespoons of dressing. Mix to combine and top with chopped peanuts and a little black pepper. Serve the remaining dressing on the side.
