1 pound broccoli peeled cut into long spears, stems
0.5 pound vegan ciabatta sliced
2 teaspoons pepper red crushed
0.5 cup cooking sherry dry
4 garlic cloves minced
0.3 cup golden raisins
1 juice of lemon grated
45 servings kosher salt
0.5 cup olive oil extra-virgin
45 servings pepper freshly ground
2 tablespoons pinenuts toasted
2 teaspoons rosemary chopped
2 large shallots thinly sliced
0.3 cup sherry vinegar
1 teaspoon thyme leaves chopped
Equipment
bowl
baking sheet
sauce pan
grill
aluminum foil
Directions
Put the shallots and the raisins in 2 separate, small, heatproof bowls. In a small saucepan, combine the sherry, vinegar and agave syrup and bring to a boil.
Pour 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt. Cover both bowls.
Light a grill. In a small bowl, combine the lemon zest and juice with the olive oil and season with salt and pepper. Set aside 3 tablespoons of the dressing.
Add the garlic, crushed red pepper and rosemary to the remaining dressing in the bowl.
On a rimmed baking sheet, drizzle the broccoli with half of the dressing from the bowl and toss well. Season with salt and pepper.
Brush the remaining dressing from the bowl on the ciabatta slices. Grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 8 minutes.
Transfer the broccoli to a bowl, cover with foil and let steam for 5 minutes. Grill the ciabatta over moderate heat until crisp, 1 minute.
Cut the ciabatta into 1-inch cubes.
Transfer to a platter and top with the grilled broccoli.
Drain the raisins and shallots and scatter them over the broccoli.
Garnish with the toasted pine nuts, drizzle with the reserved 3 tablespoons of dressing and serve.
