June 17, 2020
Broccolini is the tender cousin of broccoli, some say it is even tastier than broccoli, and I would agree. It is delicious gently steamed and topped with butter and fresh herbs, sauteed or roasted. My favorite way to cook it is to rub it with garlic oil and roast it at a high temperature until the leaves become crispy and curled, and then smother it in a bright herbaceous salsa verde.
1 large bunch of broccolini
2 cloves garlic, peeled and grated on a microplane or pushed through a garlic press
2 Tbsp olive oil
For the salsa verde:
1 bunch scallions (green onions)
1 lemon, sliced into ½” thick medallions, seeds removed
1 lemon, juiced
2 Tbsp capers with brine
¼ cup olive oil
1 tsp salt
1 large bunch parsley, leaves removed from stems
Preheat oven to 450F
In a small bowl combine two tablespoons of olive oil with grated garlic and mix well to combine. Place the broccolini (the whole thing, no need to trim the stems or remove the leaves), whole scallions and lemon medallions on a half sheet tray and cover them with the garlic oil, massaging it into the leaves and florets of the broccolini. Sprinkle liberally with salt and roast until the leaves begin to crisp and curl and the lemons start to burn a little, about 15-20 minutes.
In a blender combine the roasted scallions, lemons, capers, parsley leaves, salt, olive oil and lemon juice and blend until it forms a chunky paste. Taste for seasoning and adjust to your liking. For the anchovy lovers out there, anchovies make an awesome addition to this salsa verde and go SO WELL with broccolini.
Plate the broccolini and cover it with the salsa verde. It is pictured above with blistered sungold tomatoes and a fresh piece of wild chinook salmon from Newman’s Fish Market, ‘tis the season!!
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