Charred Broccoli Chili Crisp Salad

Charred broccoli pairs with spicy chili crisp, refreshing pickled radishes and plenty of herbs in the perfect salad.

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Step 1

-Set your oven to broil on high and line a sheet pan with foil. -Cut the broccoli into florets and toss with 1 tablespoon of sesame oil and 1 tablespoon of neutral oil such as canola. Sprinkle with salt, then dump the broccoli on the sheet pan. Broil on high for 3-5 minutes, checking every minute or so. You want the broccoli to have some browned and charred bits, but still have a bite to it. Remove from oven and cool. -To pickle to radishes, wash them well then cut into quarters. Place the cut radishes, water, vinegar, sugar, chili flake and a generous pinch of salt into a pot and place it over medium high heat. Bring the mixture to a boil then turn it off and allow to cool completely. These can be made well in advance and stored in a glass jar or other air tight container. -To finish, arrange the bean sprouts on the bottom of a large bowl then top with the broccoli and plenty of pickled radishes. -Sprinkle with the cilantro, scallion and sliced pickled ginger, then drizzle over the chili crisp, another tablespoon of sesame oil. -Just before serving, squeeze over the juice of 1 lime and sprinkle with the toasted sesame sesame seeds and enjoy!