Name: Charred Broccoli Salad with Eggplant Purée
Yield: 4 Servings
Ingredients: 1 medium eggplant, cut in half lengthwise; ½ cup olive oil, divided, plus more for brushing; 1 teaspoon kosher salt, plus more; Freshly ground black pepper; 2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline; 2 Fresno chiles, halved lengthwise, thinly sliced; 1 tablespoon sugar; ½ cup white wine vinegar; 2 tablespoons coriander seeds; ¼ cup seasoned rice vinegar; 3 tablespoons fresh lemon juice, divided; 2 tablespoons malt vinegar; 1 tablespoon agave nectar; 1 tablespoon tahini; ½ cup unsalted, roasted cashews, chopped; ¼ cup cilantro leaves with tender stems; A spice mill or a mortar and pestle

Image may contain Food Seasoning Sesame Lunch and Meal

Danny Kim

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

Recipe notes