Easy Side

Charred broccoli Reuben salad

Name: Hetty Lui McKinnon's charred broccoli Reuben salad recipe
Yield: 4
Ingredients: 5–6 thick slices of rye bread (about 200 g); 40.00 ml chopped dill, plus extra for topping; Extra-virgin olive oil; Sea salt and black pepper; 1 large head of broccoli (about 450 g), cut into small florets, stalks trimmed; 2 big handfuls of baby spinach or salad leaves (about 50 g); 70 g (1/2 cup) sauerkraut, drained; 125 g (1/2 cup) good-quality regular or vegan mayonnaise; 1 small gherkin (about 25 g), finely chopped; 1 small garlic clove or ½ teaspoon garlic powder; 40.00 ml tomato ketchup; 2 green onions (shallots), finely chopped

3 ratings

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Oct 19, 2022

"The Reuben is an American classic of corned beef, Swiss cheese, sauerkraut and Russian dressing, grilled between slices of rye bread. The New York gourmet grocer Court Street Grocers reinvented this iconic dish as a thrilling vegetarian grilled sandwich, replete with broccoli, sauerkraut and their secret sauce named ‘comeback sauce’. Inspired by this sandwich, here is my broccoli Reuben salad, with charred broccoli bringing lovely smoky flavours, crunchy croutons made of rye bread and my very own special sauce - a creamy, briny dressing that is loosely based upon Thousand Island dressing." – Hetty Lui McKinnon. Recipe from Tenderheart by Hetty Lui McKinnon, published by Plum

5–6 thick slices of rye bread (about 200 g)
2 tablespoons chopped dill, plus extra for topping
Extra-virgin olive oil
Sea salt and black pepper
1 large head of broccoli (about 450 g), cut into small florets, stalks trimmed
2 big handfuls of baby spinach or salad leaves (about 50 g)
70 g (1/2 cup) sauerkraut, drained

Special sauce

125 g (1/2 cup) good-quality regular or vegan mayonnaise
1 small gherkin (about 25 g), finely chopped
1 small garlic clove or ½ teaspoon garlic powder
2 tablespoons tomato ketchup
2 green onions (shallots), finely chopped
Sea salt and black pepper

Method

1.

Preheat the oven to 190°C.
2.

Tear the rye bread into small chunks and place on a small baking tray. Add the dill, drizzle with about 2 tablespoons of olive oil, season with sea salt and black pepper and toss to combine. Bake for 10 minutes, then remove the tray from the oven and toss the bread. Return to the oven for 5 minutes, until the croutons are golden. Set aside to cool.
3.

Heat a large frying pan over medium–high heat, drizzle with olive oil and add the broccoli florets (work in batches if your pan isn’t big enough). Season with sea salt and black pepper and leave to fry, undisturbed, for 2–3 minutes, until charred; turn the broccoli over and cook the other side until charred and crisp-tender. Remove from the pan and allow to cool.
4.

To make the special sauce, place the mayonnaise, gherkin, garlic or garlic powder, ketchup and green onion in a small bowl and whisk to combine. Season with sea salt and black pepper.
5.

Combine the broccoli, baby spinach or salad leaves, sauerkraut and croutons in a bowl. Add the sauce and toss to combine. Top with dill and serve immediately.

Reviews 3

Recipe Notes

Note: The broccoli and the special sauce can be prepared 1 day earlier and stored in an airtight container in the fridge. The croutons can be prepared and kept in airtight container at room temperature for up to 3 days.