Sheet-Pan Broccoli & Chorizo Salad with Tortilla Chip Gremolata

A few tips and notes: Like any good sheet-pan salad, this one is totally flexible. Try cauliflower instead of broccoli, or a different style of sausage for the chorizo. For a meatless version, substitute a vegetarian sausage for the chorizo. Or simply omit it and add extra olive oil to coat the broccoli florets, as well as ancho chile powder, Mexican oregano, and/or paprika to amp up the spicy flavor. As for other accoutrements, guacamole or sliced avocado would be lovely, as would corn salsa, cheddar cheese, or pico de gallo. Speaking from experience, when it comes to the gremolata, any type of tortilla chips will do—but I particularly like the “hint of lime” variety you can buy from the store.

½ pound (about 2 links) uncooked Mexican chorizo, removed from casings and torn into ½-inch pieces

2 ½ tablespoons olive oil, divided, plus more for drizzling over tortilla chips

2 pounds broccoli (about 2 large or 3 small crowns), cut into bite-sized florets

2 teaspoons ground cumin

1 pinch kosher salt, plus more to taste

1 pinch freshly ground black pepper, plus more to taste

½ cup black olives (I like using the canned large, pitted variety)

2 cups crushed tortilla chips, about ¼- to ½-inch in size (a mix of sizes is nice!)

1 ¼ cups cilantro (leaves and tender stems), divided

1 lime, juice and zest reserved

4 green onions, thinly sliced (white and green parts)

½ cup crumbled cotija, crumbled queso fresco, or shredded Monterey Jack cheese

1 handful other toppings of choice (like thinly sliced radishes, sour cream, guacamole or sliced avocado, your favorite salsa)

Directions at food52.com

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