"Slawlad" is a word that I just made up. It's the lovechild of a "slaw" and a "salad." It's a thing now, trust me... Hearing Tiffany Washington talk about the history of black farmers in the United States was such a moving experience that I wanted to offer something in her honor. She mentioned that broccoli and basil were two of her favorite plants to spend time with, so I put this together the next day. The recipe, rooted in the classic Goddess dressing, uses ingredients from Kav-Dobbin or that are Texas-grown, with the exception of the avocado which borrowed from the neighbors to the south in Mexico.
To avoid any confusion, the recipe isn't from Tiffany but created in her honor. The value of her work, its impact, and especially the implications it bears in regards to a nation's history, is inspiring and essential. That it tackles food systems and social injustice at the same time is just a bonus.
I don't don't have heroes. I feel that embedded in the concept of heroes there are elements of unattainability and super-humanity that not only separate us from the hero as fellow humans, but negate our own potential of self-actualization through an implicit self-devaluation. However, I do like to acknowledge greatness, show appreciation, and act on inspiration when would-be heroes come along.
Anyhowbecausenobodyaskedsoi'llmoveon, Tiffany is one person I hold in my highest regards. She's doubling down her duty, fighting two institutions which happen to be among the largest that work against the common man in modern times. In addition to that, she is just one of those people who make you feel like things might end up okayish or even good at some point. That is, if we find ourselves in a world populated by a majority of Tiffany-quality humans...
You can read more about the inspiration she sparked here, in addition to the recipe she inspired below!
Tiffany’s Dobbin-Kauv Charred Broccoli & Basil Herb Goddess Slawlad
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6. or 2. or 1? Depends how hungry y'all are
Calories Dunno. Doesn’t matter when it’s this healthy. Save the counting calories for junk and fast food.
1.5 lbs broccoli florets (2-3 small heads) if they come on the stem, reserve
½ head of red cabbage, shredded
1 small red onion, halved and thinly sliced (about 1/2 cup)
¼ cup grated aged cotija* (anejo), cotija, or pecorino romano
¼ cup vinegar (the same as you’ll add to the dressing)
5 tbsp real extra virgin olive oil Texas HIll Country Olive Company
1 tsp grapefruit peel zest
1/4 cup chopped Texas Pecans
1 cup Texas blackberries
1 fresh basil leaf per floret
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup packed watercress or spinach leaves, rinsed & stemmed
3/4 cup fresh basil leaves
3/4 cup unsweetened plain greek yogurt OR 1 large ripe avocado + tbsp olive oil
¼ cup grated aged cotija* (anejo), cotija, or pecorino romano
3 tablespoons minced chives
3 tablespoons Texas Red Grapefruit juice
2 tablespoons tarragon leaves**, rinsed
2 tablespoons cilantro leaves**, or more if you know what's good for you
2 tablespoons dill** (are they really leaves?)
2 tablespoons tahini (not local, I know)
1 tablespoon plus 1 teaspoon Champagne vinegar, sherry vinegar, or apple cider vinegar
1 garlic clove, skin on!***
1 tablespoon olive oil (toasted sesame oil is fantastic as well, not local to TX, though)
freshly ground pepper
Suggested Umami additions*** (non-local to TX additions to dressing) Add one of the following
1 tablespoon tamari
1 tablespoon white miso paste
To chuck on top (optional)
Extra cheese (duh)
Dried cranberries, blueberries, or strawberries
What you’ll need
Bowls: 1 each large, medium, small
Baking sheet or large pan
Wooden mixing spoon (or similar)
Grater/zester (if grating cheese/broccoli and zesting grapefruit)
Thinly slice the red onion by hand or the dangerous mandolin.
In a small bowl, let ½ of the onion slices marinade with the ¼ cup vinegar for at least an hour.
Set aside until added to the slawlad.
Preheat broiler to high*****.
Cut the broccoli into florets, reserving the stem.
Spread the broccoli florets evenly on a sheet pan into a single layer.
Broil the broccoli, turning it every 5 minutes, until the edges of the broccoli are deliciously dark, but not mushy. (Roughly 15 minutes, depending on your broiler)
If you have the stems still, cut off the tough outer layer and find the spot towards the bottom of the stem where it becomes tender (trial and error by chewing) and cut off the fibrous part of the stem. Grate or julienne the stem to add to the salad later!
In a large bowl, toss the broccoli florets with 5 tablespoons of olive oil, salt, and grapefruit zest.
Toss that slawlad.
Let cool before adding the dressing.
While the tiny trees are broiling, combine in a blender the spinach or watercress, basil, fresh and/or dried herbs, garlic, grapefruit juice, vinegar, tahini, olive oil, and salt & pepper (to taste).
Blend until satisfyingly smooth, 1-3 minutes.
Add the yogurt or avocado & oil and blend until combined.
In a bowl that’s big enough, combine the dressing and ¼ cup grated cheese. Use the spatula to get every last little bit out of that blender. You didn’t do all this just to throw it out...
When the broccoli has cooled, combine with the sliced red cabbage.
Fold in the dressing and non-marinated sliced red onion until evenly coated. You might have extra dressing. Lucky you! Put it in an airtight container, store it in the fridge or give it to a friend or neighbor to eat within the week.
Make that slawlad feel pretty for a bit before it begins its nutritional extraction journey, using the rest of the grated cheese, chopped pecans, marinated onions, and any optional but heavily suggested additions you decide on.
Texas was once Mexico, so Mexican cheese is local, IMO.
If using dried herbs, the general rule of thumb is
1 tablespoon of fresh herb = 1 tsp of dried herb
Whenever you’re blending something and it calls for garlic, leave that skin on and blend away! It doesn’t change the flavor or the texture if blended completely. The fiber and quercetin are a great way to support a healthy gut and fight inflammation.
The outer skins of onion and garlic provide an excellent source of vitamins A, C, E, and numerous antioxidants. The skins of onions are also a rich source of flavonoids, particularly quercetin, a potent antioxidant and anti-inflammatory. The Farmer's Almanac
Umami flavor has been around forever, it just didn’t make it into our textbooks alongside the other major flavors that we all know: sweet, sour, salthy, bitter. While the classic Goddess recipe calls for anchovy to add that savory level, here are some great alternatives if you aren’t in the mood to blend tiny fish.
Umeboshi (pickled ume ‘plums’)
chopped Kalamata olives.
liquid from reconstituted dried mushrooms+soy sauce
Tamari (or soy sauce in a pinch)
white miso paste
No broiler in your oven? You can also:
Bake on high head with the rack closer to the heat source
Blow torch it (not very efficient and potentially dangerous)