BROCCOLINI WITH CHARRED ORANGE VINAIGRETTE

Delicately sweet broccolini is grilled until crisp-tender and dressed with toasted almonds, bright orange zest and a charred orange vinaigrette – a reason to fire up the grill any time of year! Be sure to grab broccolini and not broccoli rabe, as the latter is much more astringent.

Difficulty: 2/5

Prep time: 10 min

Cook time: 20 min

Serves: 4

INGREDIENTS

  • 2 heads broccolini, trimmed and halved lengthwise
  • neutral tasting cooking oil with a high smoke point, like rice bran, canola or grapeseed
  • kosher salt
  • ¼ cup slivered almonds
  • 1 orange, ½ zested then cut in half
  • ¼ cup extra virgin olive oil
  • 1 tbsp. maple syrup
  • 1 tbsp. Dijon mustard
  • black pepper

DIRECTIONS

  1. Preheat grill to medium-high heat (450-500°F) with a Broil King Grill Wok or Roaster Basket.
  2. Meanwhile, toss the broccolini florets in a mixing bowl with about 2-3 tablespoons of cooking oil and a generous sprinkling of kosher salt.
  3. On your grill’s side burner or on the stove, toast slivered almonds in a pan on medium-low heat until golden, 4-5 minutes. Set aside to cool.
  4. Roast broccolini in the Grill Wok or Roaster Basket for 10-15 minutes, occasionally flipping, until nicely charred and crisp-tender. Be sure to maintain a steady temperature and err on the side of lower heat to avoid scorching.
  5. As the broccolini is roasting, zest ½ an orange and set zest aside in a small bowl. Cut the orange in half and char one half directly on the grids for 4-5 minutes. Reserve the other half for later use. Remove from the grill and let cool.
  6. Make the grilled orange vinaigrette. Juice the orange half into a mixing bowl, looking out for seeds, and whisk together with extra virgin olive oil, maple syrup and Dijon mustard.
  7. Transfer grilled broccolini onto a platter and spoon grilled orange vinaigrette over top. Finish with toasted slivered almonds and orange zest before serving. Salt and pepper to taste.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman