Broccolini Tahini Salad
Savor the crunch of broccolini topped with tahini, roasted hazelnuts and herbs. Pair with your protein or entree of choice.
- 2 pounds broccoli
- 1 cup of roasted hazelnuts (filberts) coarsely chopped
- ⅓cup tahini
- ¼cup fresh lime juice (from about 2 limes)
- ¼cup toasted sesame oil
- 2 tablespoons soy sauce or tamari
- 2 teaspoons honey
- 1 garlic clove, finely grated
- ⅓ cup chopped fresh cilantro or mint
| Ingredients | Method | Gear |
|---|---|---|
|
In a small dry skillet over medium heat, toast the hazelnuts, tossing or stirring frequently, until fragrant, or for about 3 to 5 minutes. Remove from the heat, transfer to a small bowl and let cool. No need to toast if previously roasted but doing it yourself brings out the true flavor. Next, coarsely slice the broccolini into bite-size pieces on a hard bias, careful to keep the entire floret end intact. Then quickly blanche the broccolini in salted boiling water for approximately 60-90 seconds before transferring to an ice bath to cool. The ice bath helps to retain the fresh and vibrant color. Finally, make the dressing by mixing the tahini, lime juice, sesame oil, soy sauce/tamari, honey and garlic until combined. To plate, toss the broccolini and hazelnuts with the dressing. Top with more roasted hazelnuts and fresh herbs and service alongside your main for a tangy and nutty side. Yields 6-8 servings. |
|
|
Serves
2-4 people
COOK TIME
15 minutes
|
In a small dry skillet over medium heat, toast the hazelnuts, tossing or stirring frequently, until fragrant, or for about 3 to 5 minutes. Remove from the heat, transfer to a small bowl and let cool. No need to toast if previously roasted but doing it yourself brings out the true flavor.
Next, coarsely slice the broccolini into bite-size pieces on a hard bias, careful to keep the entire floret end intact. Then quickly blanche the broccolini in salted boiling water for approximately 60-90 seconds before transferring to an ice bath to cool. The ice bath helps to retain the fresh and vibrant color.
Finally, make the dressing by mixing the tahini, lime juice, sesame oil, soy sauce/tamari, honey and garlic until combined.
To plate, toss the broccolini and hazelnuts with the dressing. Top with more roasted hazelnuts and fresh herbs and service alongside your main for a tangy and nutty side. Yields 6-8 servings.
