Charred Broccolini with Almond and Raisin Vinaigrette
Make on FrescoI tried this at a restaurant in LA at my newest daughter in laws recommendation. I love that all of my children's spouses love food. It is so much fun to visit them around the world and get their recommendations. So this was a revelation. You do need to char the broccollini to get the flavour benefits. So go all out with the heat. I have just tried to make this up from my memory and I have to say it isn't quite right, but it is pretty good nonetheless. I hope you think so too.
This recipe is easily doubled or tripled. Make as much of it as you need for your Christmas crowd.
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Need
-
Broccollini
- Handfuls whole almonds
- 3-4 bunches broccolini, trimmed
- Extra Virgin Olive Oil (EVOO) to taste BUY
- pink salt flakes to taste BUY
- Handfuls golden raisins
- 20 Grams tamari
- 2 spring onions, sliced
-
Dressing;
- 3 cloves garlic
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 Teaspoon dried red chilli flakes
- 100 Grams fresh lemon juice
- 40 Grams coconut sugar
- 20 Grams red wine vinegar
Do
- 1
Place the almonds into a cold oven set to 160°C and roast for 30 minutes. They will be very crunchy. Set aside.
- 2
Heat the oven on the highest temperature you have with a grill (broiler) function.
- 3
Place the broccolini into a baking tray and drizzle with EVOO and a pinch of salt flakes.
- 4
Cook under the grill until smoky and charred. Remove from the oven.
- 5
Meanwhile, soak the raisins in the shoyu or tamari.
- 6
To make the dressing place all ingredients into the Thermomix bowl and blend 10 sec/speed 10.
- 7
Pour over still warm broccolini, toss with the almonds, raisins and the juice from the raisins, then finish of with the freshness of the spring onions.