Lunchbreak: Boka chef Lee Wolen makes broccoli salad
1729 N. Halsted
Roasted Broccoli Florets
Start by cutting the florets of broccoli into 1 inch pieces and sear in olive oil over medium heat until golden brown and still semi raw on the other side. Season with salt and place on paper towels to cool, or you could roast them in the oven for about 20 minutes—350-400 degree oven.
3/4 cup lemon juice, fresh squeezed
1 cup olive oil
1 cup vegetable oil
Combine all in a bowl with a whisk.
Peel the broccoli stems to remove the tough outer peel and discard. Continue peeling the core to get thin ribbons and marinate in the lemon vinaigrette
1 Cup Greek yogurt, seasoned with salt
2 cups broccoli tops
Salt to taste
Finely chop heads of broccoli to equal 1 cup, in a medium pan, saute in olive oil for 2 minutes without adding any color. Cover with 1 cup water and cook until tender and there is no more water. Place in blender and puree on high until smooth. Season with salt.
3 cups sugar
1 cup salt
1 Tbs olive oil
Peel and juice lemons and keep separate. In a pot of cold water add the peels and bring to a simmer, repeat this step with fresh water 3 times and chill. Pack with remaining ingredients including juice for 1 week.
1 cup butter, soft
1 cup flour
1 cup parmesan, grated
3 Tbs salt
Place all ingredients in mixer and mix until combined. Roll in between 2 pieces of parchment paper until 1/4 inch thick. Bake at 350 degrees for about 14 minutes until golden brown and then break into pieces.
Take 1 cup of chopped bacon and render in a pan until crispy over medium heat. Transfer to a paper towel to absorb the excess oil.
The dish is assembled pretty methodically (artistically), but it’s basically just placed one at a time on the plate and layered, with the Greek yogurt on the bottom.