This recipe comes from Chadwick Boyd's collection, Entertaining with Vegetables. <br /> <br />You should absolutely make this salad the way Chadwick intends it to be: Understand how everything plays together by making it as written, but then bust it open. Add a different nut, a funky cheese. Try a sharp vinaigrette, or a creamy one. Cook half the thing, as I’ve done—I like to keep the stalks raw, but blister and char the florets over very high heat. Serve it on top of a bed of hummus. Or yogurt. Chadwick sometimes serves it on a cake plate, because he’s a crazy animal. This salad will play along through anything.

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