Charred Sweet Broccoli with Pancetta and Parmesan

  • 3 bunches Tanimura & Antle Artisan Sweet Broccoli, ends trimmed, stems cut in 3” lengths on the bias, florets attached to upper parts of the stem 
  • ¼ cup shredded parmesan cheese
  •  6 slices pancetta (about 1/4 pound), cut into ¼” dice 
  • Salt and ground black pepper
For the Dressing
  • 1/2 cup white balsamic vinegar 
  • 1 Tbsp. mustard seeds 
  • 1 tsp. crushed red pepper flakes 
  • 2 Tbsp. sugar 
  • 1 tsp. fresh thyme leaves, roughly chopped 
  • 4 tablespoons olive oil
  1. Cook the pancetta in a skillet over medium heat until golden brown. Drain on paper towels, reserve skillet and remaining fat for cooking sweet broccoli.
  2. In a small bowl whisk together vinegar, mustard seeds, red pepper flakes, sugar, thyme leaves and olive oil (adding oil last in a steady stream while whisking).
  3. In the skillet, over medium-high heat, place sweet broccoli, turning every 1-2 minutes until charred and soft. Season with salt and pepper, place on serving plates.
  4. Sprinkle pancetta and parmesan over sweet broccoli and then top each plate with 2-3 tablespoons of dressing, reserving remaining dressing, refrigerated, for up to 2 weeks.