Broccoli Salad

Chef Mike Isabella of Graffiato in Washington, D.C., and recently of “Top Chef All-Stars” fame, shares his recipe for broccoli salad.

Serves: 4

2 heads broccoli
2 tablespoon salt
10 red radishes
2 tablespoon White wine vinegar
Water
1 Fresno chili
2 ounces white wine vinegar
1 ounces sugar
2 ounces extra virgin olive oil
2 teaspoon salt
Aged balsamic, to drizzle

1. Cut all broccoli florets into 1-inch pieces.
2. Fill a pot with water and bring to a boil, add salt.
3. Cook the broccoli in water for 2 minutes, until soft but still al dente.
4. Strain and shock broccoli in an ice-water bath for 2 minutes, then remove and drain.
5. Keep refrigerated until ready to serve salad.
 
For the radishes:
1. Quarter 8 of the radishes, and lay them in a single layer in a pan.
2. Fill the pan with enough water to cover.
3. Bring to a boil, and continue to cook until water is almost evaporated.
4. Add the 2 tablespoons of vinegar and continue to cook until liquid fully evaporates.
5. Remove pan from heat and place on a tray, and refrigerate until ready to serve salad.
6. Take the 2 radishes and shave them very thin on a mandoline.
7. Store in a cup of water until ready to serve salad.
 
For pickled red chili:
1. Slice chili paper-thin on a mandoline; discard all seeds.
2. In a separate bowl, mix 2 ounces of vinegar and sugar, stirring until sugar dissolves.
3. Add the chili to the sugar mix and let marinate at least 1 hour.
 
To assemble:
1. In a bowl, mix broccoli, braised radish, salt and extra virgin olive oil.
2. Drizzle with the aged balsamic, sprinkle the shaved radishes and picked chili on top.

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