I have been on a broccolini kick lately. Whether it is roasted, steamed or stir-fried, it makes a fantastic, quick side dish that compliments just about anything. Sweet, nutty, and extremely flavorful, broccolini is a hybrid of broccoli rabe and baby broccoli that was developed out of Japan. It is not bitter like broccoli rabe and is delicious in any recipe. I particularly love it roasted with a sesame dressing, like this salad. Ready in under 30 minutes, it is the perfect side dish that everyone will love. I like to serve it with my sesame crusted salmon rice bowls. Enjoy!
Asian Roasted Broccolini Salad
Serves: 4 servings
Ingredients
- 2 heads broccolini, washed and stems trimmed 2-inches
- 1 tablespoon olive oil
- ½ teaspoon salt
- fresh ground pepper
- ½ cup slivered almonds
- 3 scallions, white and light green parts, thinly sliced
- Sesame Dressing:
- 2 tbsp grapeseed or canola oil
- 1 tablespoon rice vinegar
- 4 teaspoons tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon peeled, grated ginger
- 1 tablespoon black sesame seeds
Instructions
- Pre-heat oven to 400 degrees. Place broccolini on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat and place in oven and roast until lightly browned, about 15-20 minutes, shaking pan halfway through.
- Place almonds in a small frying pan and place in the oven until golden brown, about 3-4 minutes, shaking pan to stir almonds.
- Meanwhile, mix all dressing ingredients together and set aside.
- When the broccolini is done, remove it from the oven and cut into 4 pieces and place in a medium bowl.
- Add scallions, almonds and desired amount of dressing and toss well.
- Serve warm or room temperature.
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