Warm Broccoli Salad with Crispy Beef and Cotija Cheese

  • 6 Cups-Broccoli-cut into florets
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 2 Pounds-Ground Beef-85-15 or leaner
  • 2 Teaspoons-Sesame Oil
  • 2 Teaspoons-Fish Sauce
  • 2 Tablespoons-Ponzo-or soy sauce and a squeeze of lemon or lime
  • To Taste-Cotija Cheese-crumbled
  • To Taste-Sour Cream
  • To Garnish-Cashews-chopped

Dressing

  • 1/2 Cup-Extra Virgin Olive Oil
  • 1/4 Cup-White Wine Vinegar
  • 2 Tablespoons-Ponzo
  • 2 Teaspoons-Fish Sauce
  • 1 Teaspoon-Dijon Mustard
  • ½ Teaspoon-Crushed Red Pepper
  • 1/4 Teaspoon-Black Pepper
  • 1 Teaspoon-Ground Cumin
  • 1 Teaspoon-Chive-super fine slice

Directions

  1. Place all ingredients in a jar with a tight fitting lid and shake until all ingredients are well combined.
  2. Warm a large saute pan over medium high heat.
  3. Add ground beef pork and begin to cook breaking up with a wooden spoon.
  4. Break up beef into tiny even size pieces and continue to cook until it is frying in its own oil.
  5. Once beef is crispy drain and place back in pan.
  6. Add sesame oil/fish sauce/ponzu to pan and cook until liquid has been absorbed.
  7. Remove from heat and covered loosely to keep warm.
  8. Preheat oven to 425 degrees.
  9. Toss broccoli with oil/spice mix and place on a sheet tray.
  10. Place sheet tray in oven and roast for 10 minutes.
  11. Rotate tray, move broccoli around flipping on opposite side.
  12. Place back in oven, roast for an additional 7-10 minutes or until slightly charred and tender.
  13. Place broccoli in a mixing bowl and toss with just enough dressing to coat.
  14. Place on individual plates or on a serving platter.
  15. Top with crispy beef. a dollop of sour cream, cotija cheese and cashews.