Ingredients

The following ingredients have 5 Servings
  • 1/2 cup dried apricots (about 14)
  • 3/4 to 1 cup white balsamic vinegar
  • 2 tablespoons capers, roughly chopped
  • 2 tablespoons Taggiasca olives, pitted and chopped (or use Kalamata olives)
  • 1 tablespoon marinated Calabrian chiles in oil, minced with seeds (or use pickled hot cherry peppers)
  • 1 teaspoon dried Sicilian oregano (or use 1/2 teaspoon regular dried oregano)
  • 1/2 cup olive oil, more as needed
  • Juice of 1/2 lemon
  • 2 large heads broccoli, cut into large florets
  • Salt
  • 1 small white onion, very thinly sliced

Instruction

  • Cut dried apricots into small pieces (about 6 pieces per apricot) and place in a small saucepan; add enough vinegar to cover. Slowly bring mixture to a simmer. When liquid is simmering, remove from heat and strain the apricots, reserving the cooking liquid. In a small bowl, mix drained apricots with the capers, olives, chiles and oregano.
  • In a separate small bowl, whisk 1/8 cup of the reserved apricot cooking liquid with 1/2 cup olive oil and the lemon juice to make a dressing. (Puttanesca and dressing can be made in advance.)
  • Heat grill to high. In a large bowl, toss broccoli with olive oil to coat; lightly season with salt.
  • Place broccoli directly on the grill (or in a grill basket, if you have one) and cook, covered, until the outsides are beginning to char, about 3 minutes. Flip broccoli and cook 2 more minutes, or until it is tender and nicely charred.
  • Remove broccoli from grill and toss with onion, apricot puttanesca and dressing until evenly coated. Transfer to a serving platter and serve right away, or reserve and serve at room temperature later.