Question: I’ve come across several recipes for broccolini, but I’m not familiar with it. Is it a type of broccoli?
Answer: Technically, it’s a close cousin of broccoli—a cross between Chinese kale and the broccoli we all grew up eating. Broccolini (often called baby broccoli, which it is not) has a slightly sweet flavor and tall, tender stems that are completely edible as-is, no peeling required. If you can’t find it at your local grocery store, substitute regular broccoli or rapini, which can have a slightly more bitter flavor.
Give broccolini a try with our recipe for Fall Greens Salad with Broccolini, below.
Fall Greens Salad with Broccolini
2014-11-08 00:07:25
Yield: approximately 8 servings
Ingredients
- 3 bunches broccolini, coarsely chopped (about 11⁄2 pounds)
- 4 cups coarsely chopped greens, such as kale or dandelion
- 1⁄2 cup sliced red onion
- 1⁄2 cup golden raisins
- 1⁄3 cup white balsamic vinegar
- 2 teaspoons whole-grain mustard
- 2 teaspoons sugar
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
Instructions
- In a large saucepan, fill with water to halfway full. Bring to a boil over high heat. Add broccolini; cook 30 seconds. Drain. Place in a bowl of ice water; let stand until chilled. Drain.
- In a large bowl, combine broccolini, greens, onion, and raisins. In a small bowl, whisk together vinegar, mustard, and sugar. Gradually add oil to vinegar mixture, whisking until combined. Whisk in salt and pepper. Pour over broccolini mixture. Let stand at least 30 minutes before serving, or cover, and refrigerate up to 4 hours.
Taste of the South https://tasteofthesouthmagazine.com/
