· 2 heads (about 1 pound) broccoli· 4 tablespoons extra-virgin olive oil, divided· Kosher salt· Freshly ground black pepper· 2 tablespoons sherry vinegar· 1/4 cup golden raisins· 1/2 cup walnuts, toasted and chopped· 3 ounces ricotta salata, crumbled (about 3/4 cup)· 2 tablespoons chopped fresh parsley· 1 small garlic clove, grated or minced· Pinch red pepper flakes
Step 1Place a rack in the middle of the oven and preheat the oven to 450°F.Step 2Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.Step 3Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.Step 4Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.