Charred Broccoli Salad with Dates, Almonds, and Cheddar

Adapted from Carla Lalli Music's Where Cooking Begins As noted in the post above, the broccoli in this salad is pan-seared, which allows the edges to get charred while keeping the stalks/bodies firm. I think you should make the recipe once as directed — the texture may be firmer than you are used to, but I think you'll find it really nice and refreshing as you eat it. If you find it too firm, next time, sear the broccoli for a longer amount of time on the second side. I find small heads of broccoli work best for this salad. This is a salad that can be tailored to your liking. Depending on the size of your dates, you may only need 4 or 5. You may find that the honey is unnecessary given the dates provide a nice sweetness. (I always add the honey.) If you can't find Marcona almonds, regular almonds are fine — I've been using roasted, salted almonds. Other cheeses could work in place of the cheddar, though the cheddar is really nice.

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