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Charred Broccoli with Blue Cheese Dressing and Spicy Rice

Ingredients

  • 1/3 cup heavy cream
  • Pinch of crushed red pepper
  • Pinch of dark brown sugar
  • 3 ounces smoked or Maytag blue cheese crumbled (see Note)
  • 1/3 cup sour cream
  • Salt
  • For Broccoli:
  • 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

Instructions

  1. In a small saucepan, warm the heavy cream until hot. Whisk in the crushed red pepper, sugar and one-third of the blue cheese until melted. Let cool completely, then whisk in the sour cream and the remaining cheese. Season the dressing with salt.

  2. Prepare the broccoli: 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.

  3. 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.
  4. 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.
  5. 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.
  6. 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.