Grilled Broccoli with Avocado and Sesame

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Pickled Jalapeños:

½ cup white balsamic vinegar or unseasoned rice vinegar

¼ cup dry white wine or water

3 tablespoons sugar

1 tablespoon kosher salt

3 jalapeños, halved lengthwise, seeded

subheading: Broccoli and Dressing:

1 avocado, halved

1 small garlic clove, finely chopped

¼ cup tahini

1 teaspoon finely grated lemon zest

7 tablespoons fresh lemon juice, divided

⅓ cup cilantro leaves with tender stems, plus more for serving

8 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

1 pound broccoli (about 2 medium heads), stems peeled, heads halved lengthwise

1 medium red onion, sliced into ½-inch rings

1 tablespoon toasted sesame seeds

Directions at bonappetit.com

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