Broccolini Recipe
charred kale, Milton prairie breeze, fenugreek vinaigrette, pickled shallot, Timeless Prairie apple
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Ingredients
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Vegetables
Cheese
Vinaigrette
Method
Preparation
- 1
Prepare the Pickled Shallots
Thinly slice the shallots and place them in a small bowl. In a separate bowl, mix equal parts vinegar and water to cover the shallots. Add a pinch of salt and let sit for at least 30 minutes.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, fenugreek seeds, honey, salt, and black pepper until well combined. Set aside.
- 3
Prepare the Broccolini and Kale
Trim the ends of the broccolini and wash both the broccolini and kale thoroughly. Pat dry with a towel.
- 4
Char the Kale
In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the kale and sauté for about 3-5 minutes until it starts to char and wilt. Remove from heat and set aside.
Cooking
- 5
Assembly
- 6
Plate the Dish
On a serving platter, layer the charred kale and cooked broccolini. Crumble the Milton prairie breeze cheese over the top.
- 7
Add the Vinaigrette
Drizzle the prepared fenugreek vinaigrette generously over the vegetables.
- 8
Finish with Pickled Shallots and Apple
Garnish with the pickled shallots and thinly sliced Timeless Prairie apple. Serve immediately.