Charred Winter Broccolini Salad
This Charred Winter Broccolini Salad was something I made for myself one day with what I had on hand. It turned out so beautifully that I had to turn it into a recipe. I’m pretty delighted with how easy it is to make and that it is Whole30!
If you’ve been following for a while, you know that I love broccolini and it is pretty much my favorite vegetable. It’s so delicious sautéed with a little oil, garlic, and salt. In this recipe, I took it up a notch by charring the broccolini and adding Marinated Onions. The result is absolutely wonderful.
I love this salad for a light breakfast, lunch, or dinner, but it would also be an excellent appetizer dish. It comes together quickly, so it’s perfect when you don’t have anything prepped, especially if you’re on Whole30!
The trick to get it charred is to make sure that the broccolini is all touching the pan, so don’t be afraid to do it in two batches. It only takes a few minutes to cook, so definitely pay close attention to it.
If you make this recipe, be sure to come back and let me know what you think! If you have any questions, feel free to leave them below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!
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Charred Winter Broccolini Salad
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Diet: Gluten Free
Description
This salad couldn’t be easier to make and it couldn’t be more delicious!
Ingredients
2 Tablespoons Marinated Red Onion Oil or Olive Oli
8oz of broccolini
2 cloves of garlic, crushed
½ cup Marinated Red Onions
½ teaspoon to ¾ teaspoon Kosher salt
Instructions
If necessary, trim any dry ends off the broccolini.
In a large, 12-inch cast-iron skillet, or another heavy-bottomed pan, heat the oil over medium-high heat. If using a smaller pan, cook in two batches.
When the oil is hot, add the broccolini and Marinated Red Onions to the pan. Try to make sure all the broccolini is in contact with the surface of the pan. Cook for 1 minute, then add the garlic. Not stirring or moving the food around in the pan, continue to cook for 2 minutes, or until charred. Then flip to the other side and cook for 1-2 minutes. Immediately remove. Remember broccolini is delicious when crisped and not nearly as delicious when soggy.
Delightful to serve in a nocrumbsleft Lucy Platter over a bed of arugula. Feel free to dress with more marinated onion oil, or my Spicy Poblano Sauce.
Keywords: salad, broccolini