Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles
  1. HEAT the broiler.
  2. SPREAD all the broccoli on a rimmed baking sheet and broil—with no oil—until it is slightly softened and nicely charred on most surfaces, turning once, 5 to 7 minutes. You can also do this on a grill, but you’ll need a grill basket.
  3. PILE the broccoli into a bowl and squeeze the half lemon all over it.
  4. SEASON with ½ teaspoon chile flakes and generous amounts of salt and black pepper.
  5. ADD ¼ cup olive oil and toss.
  6. TASTE and adjust the seasoning until it’s delicious.
  7. ARRANGE the broccoli on a serving platter, grate a nice shower of pecorino over the top, sprinkle on the breadcrumbs, if using, and serve with the lemon wedges. Set out the tonnato as a dip.
Recipe Notes

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.