Broccolini, Pomegranate, Pecans Recipe

Prepare broccolini

Trim woody ends from the broccolini (about 1/2–1 inch). If stalks are thick, slice them lengthwise so they cook evenly.

Blanch and shock (for bright green, slightly tender broccolini)

Bring a large pot of salted water to a rolling boil. Add broccolini and cook 1½–2 minutes until bright green and slightly tender but still crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry with a kitchen towel or spin in a salad spinner.

Or roast (alternative)

Preheat oven to 425°F (220°C). Toss broccolini with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a rimmed baking sheet and roast 10–14 minutes, turning once, until stems are tender and tips are slightly charred. Proceed to dressing and assembly.

Toast pecans

Heat a dry skillet over medium heat. Add chopped pecans and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove to a plate to cool so they don’t keep toasting in the hot pan.

Make the dressing

In a small bowl or jar combine 2 tablespoons olive oil, lemon juice, lemon zest, honey, Dijon mustard, minced garlic, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified and smooth. Taste and adjust salt, pepper or honey.

Assemble

If you blanched the broccolini, pat dry and transfer to a large bowl. If roasted, use the broccolini straight from the pan. Add pomegranate seeds and toasted pecans. Pour the dressing over and toss gently to coat evenly. Adjust seasoning with remaining salt and pepper to taste.

Plate the salad on a platter or individual plates. Scatter the crumbled feta or ricotta salata over the top, if using. Drizzle with the finishing teaspoon of olive oil and a few additional pomegranate seeds for color. Serve immediately or let rest 10–15 minutes to let flavors meld.