Author Notes: This spunky little salad is inspired by an Instagram post from Gramercy
Tavern. The dish was "charred broccoli slaw," and the moment I read "charred broccoli," I knew I wanted to create a salad around that idea. Rather than go in the slaw direction, I chose lentils for heft -- plus, lentils and broccoli are one of those tried-and-true pairings that never disappoint. For the broccoli, I thinly sliced it (akin to making a slaw), tossed it with olive oil, and gave it a quick run under the broiler. The thin pieces get charred and crispy and nestle up perfectly with the lentils. I opted for a tahini dressing because I wanted something bold enough to stand up to the charred flavors and keep each bite interesting. This is the type of salad I’d happily eat for dinner with some crusty bread and then pack for my lunch the next day. It’s even better once the flavors have had a chance to meld.

Charred Broccoli and Lentil Salad

Makes: 6 cups 
Prep time: 30 min 
Cook time: 35 min

Ingredients

For the salad:

• 2cups dried French green lentils
• 1yellow onion, peeled and halved
• 2dried bay leaves
• 2medium heads of broccoli
• 1dash olive oil, for roasting
• 1cup shredded carrots, from 2 to 3 carrots
• 2ounces Bulgarian or another creamy, mild feta, cut into small cubes
• 1handful Italian parsley, coarsely chopped
• 1/3cup pistachios, coarsely chopped

For smoky tahini dressing:

• 1medium garlic clove, crushed
• 3tablespoons well-stirred tahini
• 3tablespoons water, or more to adjust consistency
• 1roasted piquillo or red bell pepper, seeds removed
• 1teaspoon smoked Spanish paprika
• 1tablespoon sherry vinegar
• 1teaspoon pomegranate molasses (or lesser amount of honey, to taste)
• 2tablespoons extra-virgin olive oil
• 1pinch red pepper flakes and salt, to taste

Directions

1. To cook lentils: Rinse lentils and discard any pebbles. Place lentils, onion, bay leaves in a medium saucepan and cover with cold water by at least 1 inch. Bring to a boil over medium heat, then reduce heat to low and simmer until lentils are tender, about 30 minutes. Add additional liquid if needed. Drain the lentils, discarding the onion and bay leaves.
2. To make tahini dressing: Using a blender or an immersion blender, combine all ingredients and blend until smooth, adding more water if needed to thin the dressing. Adjust seasoning to taste. Set aside until ready to use. Dressing can be made in advance and refrigerated, tightly covered, for up to three days.
3. To make broccoli: Remove leaves and trim the stem of any discolored areas. Cut head into quarters. Use a mandolin, the slicing blade of a food processor, or a sharp knife to cut the broccoli, stem and florets, into 1/4-inch slices. Place the broccoli (including the little florets that break off while slicing) on a sturdy sheet pan, season with salt, and toss generously with olive oil. Spread out in an even layer. Place the broccoli under the broiler until it’s tender and charred and crispy in spots, about 3 to 5 minutes, shaking the pan once or twice. Watch it closely -- the thin pieces will cook quickly.
4. To assemble salad: In a large bowl, toss the lentils and carrots with the tahini dressing, a little at a time, until the lentils are evenly coated. You may not need the full amount of dressing. Taste for seasoning -- add more salt or a splash of sherry vinegar if needed. Fold in the broccoli, then the parsley and feta. Add the pistachios before serving so that they don’t get soft. Serve warm or at room temperature. Tightly covered, the salad will keep well in the refrigerator for several days.

https://food52.com/recipes/31104-charred-broccoli-and-lentil-salad