Graffiato Broccoli Salad

Chef Mike Isabella joined me in studio to make his bright and flavorful broccoli salad with braised radish, pickled red chile and aged balsamic, a dish he plans to serve when Graffiato opens this spring.

Broccoli Salad with Braised Radish, Pickled Chile and Aged Balsamic
courtesy of chef Mike Isabella, Graffiato

serves 4

2 heads broccoli
10 red radishes
1/2 cup white wine vinegar
Fresno chili (or another hot chile)
2 tablespoons sugar
1/4 cup extra virgin olive oil
aged balsamic vinegar for drizzling
lemon to taste

Fill a large pot with water and 2 tablespoons of salt and bring to a boil. Meanwhile, cut the broccoli florets into 1-inch pieces. Cook the broccoli in the water for 2 minutes, so it is soft , but still crunchy. Place the broccoli in an ice water bath for 2 minutes to stop the cooking, then drain. Keep refrigerated until ready to make the salad.

Slice the chile very thin with a knife or mandoline and discard the seeds. In a bowl, mix 4 tablespoons of vinegar and the sugar and stir until dissolved. Add the chiles and let marinate at least 1 hour.

Take 8 of the radishes and quarter them. Place them in a single layer in a small pan and just cover with water. Bring to boil, and continue to cook until the water has almost evaporated. Add 2 tablespoons of the remaining vinegar and continue to cook until the liquid is gone. Remove from heat and set aside.

Take the remaining 2 radishes and shave them very thin with a knife or mandoline. Store in a cup of water until ready to serve the salad.

To assemble the salad, mix broccoli, braised radish, about 2 teaspoons of salt and olive oil in a large bowl. Mix a squeeze of lemon into the balsamic and drizzle over salad. Sprinkle the shaved radishes and pickled chiles on top, and serve.