Grilled Broccolini Recipe

Prepare and grill

Trim broccolini stems if thick (trim 1/4 inch). Toss broccolini with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper to coat evenly. Preheat a grill or grill pan to medium-high (about 425°F/220°C). Place broccolini on the hot grill in a single layer and cook 3–4 minutes per side until charred at edges and tender-crisp. Remove to a platter and keep warm.

Make romesco

In a food processor combine 1 cup roasted red peppers, 1/2 cup toasted almonds, 1/4 cup torn stale bread, 2 cloves garlic, 1 tbs sherry vinegar, 1 tsp smoked paprika, and 2 tbs n’duja. Pulse until roughly blended. With the motor running, drizzle in 1/4 cup extra virgin olive oil until emulsion forms and the texture is thick but spreadable. Season with 1/2 tsp kosher salt and pulse once more. Taste and adjust salt or acidity.

If you prefer a smoother romesco, process until completely smooth; for a chunkier texture, pulse less. Transfer to a bowl and reserve 3–4 tbs to dollop on the finished broccolini.

Toast and infuse chiles

Heat a small skillet over medium heat. Working in batches, toast 1/2 cup dried chiles lightly—about 20–30 seconds per side—until fragrant (do not burn). Remove and let cool. In the same skillet, warm 1/2 cup neutral oil until shimmering but not smoking.

Blend the salsa macha

In a small food processor or with a mortar and pestle combine toasted chiles, 2 tbs toasted sesame seeds, 2 tbs toasted sunflower seeds or pepitas, 1 clove garlic, 1 tsp brown sugar, and 1 tsp rice vinegar. Pulse to a coarse crumb (you want some texture). With the motor running, slowly stream in the warm neutral oil until the mixture is saucy and oily but still has crunchy bits. Season with 1 tsp kosher salt. Cool to room temperature — the oil will crisp some pieces and create the desired crunch. Reserve 2–3 tbs for sprinkling on the finished dish.

Warm 1/4 cup extra virgin olive oil gently with 1 tbs finely grated lemon zest in a small saucepan over the lowest heat for 1–2 minutes to infuse (do not let oil smoke). Remove from heat, let cool slightly, then stir in 1 tsp lemon juice if using. Strain if you want a clear oil. Set aside.

Whip tofu

Drain silken tofu and place in a blender or bowl with an immersion blender. Add 1 tbs olive oil, 1 tbs lemon juice, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp white or black pepper. Blitz until very smooth and airy, scraping sides as needed. Adjust seasoning to taste. Transfer to a piping bag or small spoonable bowl.

Arrange grilled broccolini on a serving platter. Spoon or pipe 3–4 small quenelles/dollops of whipped tofu along the broccolini. Dot the broccolini with 2–3 tbs n’duja romesco in small spoonfuls. Drizzle lemon oil lightly over the broccolini and tofu (about 1–2 tbs). Sprinkle salsa macha crunch over the broccolini (use 2–3 tbs) concentrating some on the ends for texture. Garnish with microgreens or chopped parsley and serve with a lemon wedge.

Serve immediately so broccolini retains char and crunch. Leftover romesco and salsa macha keep refrigerated in airtight containers for up to 4 days.