Roasted Broccoli with Lemon and Dates

I made this roasted broccoli salad because I missed one of my favorite restaurant dishes, the finely chopped broccoli salad at Parachute restaurant in Chicago. This is that dish’s less glamorous cousin, for sure. But even if it is much less refined, I make and eat it about once a week; I love it that much. As always, go easy on yourself; you can make this without the cilantro or mint, and without the ras al hanout if you don’t have those ingredients and it will still be good. And if you don’t have a preserved lemon, simply finely chop a section of a fresh lemon and add it to the roasting pan along with the onions to mellow it out. This plate of goodness is relaxed, and wants you to relax, too.

Makes 4 servings

1 large head broccoli, cut into good-sized florets

2 TBS olive oil

1/2 red onion, thinly sliced

Kosher salt

Black pepper

1/2 preserved lemon, cut into thin strips

2 TBS chopped cilantro

2 TBS chopped mint

8 dates, chopped

1/4 cup chopped pistachios

2 cloves garlic, minced

vinaigrette

3/4 cup olive oil

2 TBS sherry or red wine vinegar

1 TBS ras al hanout

2 TBS lemon juice

2 TBS honey

Heat your oven to 400 degrees F.

Toss the broccoli with the olive oil and transfer to a sheet pan, making sure there is plenty of room for broccoli to spread out (crowded broccoli steams instead of browning; it’s not nearly as good).

Season the broccoli with kosher salt and pepper and roast in the oven for 10 minutes. Pull the broccoli out of the oven and flip each piece over, using tongs, so they brown on each side. Add the sliced red onion to the pan and return it to the oven to roast for another 10 minutes, or until the broccoli is lightly charred on both sides.

While the broccoli is cooking, combine the olive oil, vinegar, ras al hanout, lemon juice and honey in a bowl or jar, and whisk or shake until combined.

Toss the broccoli with the dressing, then add the preserved lemon, cilantro, mint, dates, pistachios and garlic and toss to combine. Season with more salt and pepper if you like and serve.