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Chefs have long favored strong, flavorful ingredients like garlic, chile and lemon as pairings for cruciferous vegetables like broccoli. Not Suzanne Goin. At her new takeout-centric restaurant, the Larder at Maple Drive, the award-winning Los Angeles chef takes baby broccoli (or broccoli rabe) in an entirely different direction as a sandwich filling. Goin tosses the broccoli with a sweet-savory pine-nut relish, then heaps it into a baguette spread with creamy burrata cheese. Use fresh mozzarella if you can’t find burrata: Both cheeses provide the sort of cool, creamy counterpoint that turns this broccoli sandwich into a crave-worthy meal.
For more great recipes from Suzanne Goin, check out her classic cookbook Sunday Suppers at Lucques.
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