Charred Broccolini with Almond and Raisin VinaigretteMake on Fresco
I 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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- 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
- 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
Place the almonds into a cold oven set to 160°C and roast for 30 minutes. They will be very crunchy. Set aside.
Heat the oven on the highest temperature you have with a grill (broiler) function.
Place the broccolini into a baking tray and drizzle with EVOO and a pinch of salt flakes.
Cook under the grill until smoky and charred. Remove from the oven.
Meanwhile, soak the raisins in the shoyu or tamari.
To make the dressing place all ingredients into the Thermomix bowl and blend 10 sec/speed 10.
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.
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