Girl and the Goat Grilled Broccoli

A homemade version of the Girl and the Goat grilled broccoli from chef, Stephanie Izard’s restaurant in Chicago. One bite and you’ll never want to eat broccoli any other way.

Blue Cheese Sauce:
⅔ cup heavy cream
¼ cup blue cheese crumbles plus ½ cup
½ tablespoon brown sugar
pinch kosher salt
pinch red pepper flakes
⅓ cup plain yogurt

Vinaigrette:
¼ cup rice-wine vinegar
¼ cup minced shallots
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 ½ teaspoons sriracha
1 ½ teaspoons harissa
zest of ½ lemon
juice of ½ lemon
⅓ cup extra virgin olive oil

Toasted Crisps:
1 cup puffed millet
2 tablespoons butter
1½ teaspoon vinaigrette

Broccoli:
1 pound broccoli florets
½ cup vinaigrette

View the full recipe at Running to the Kitchen →