Gai Lan Recipe
Chinese broccoli, bagna cauda, marcona almond
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Ingredients
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Vegetables
Sauce
Garnish
Method
Preparation of Gai Lan
- 1
Wash and Trim
Rinse the gai lan under cold water to remove any dirt. Trim the ends of the stalks about 1 inch from the bottom.
- 2
Blanch Gai Lan
In a large pot, bring salted water to a boil. Add the gai lan and blanch for about 2-3 minutes until bright green and tender-crisp. Remove and plunge into an ice bath to stop cooking.
Preparation of Bagna Cauda
- 3
Melt Ingredients
In a small saucepan, combine the minced garlic and anchovy fillets. Cook over low heat until the anchovies dissolve and the garlic is fragrant, about 3-4 minutes.
- 4
- 5
Finish with Lemon Juice
Remove from heat and stir in lemon juice. Set aside to keep warm.
Serving
- 6
Plate the Gai Lan
On a serving platter, arrange the blanched gai lan. Drizzle the warm bagna cauda over the gai lan.
- 7
Add Garnish
Sprinkle the marcona almonds over the top. Season with salt and black pepper to taste.
- 8
Serve
Serve immediately while warm as a delightful side dish.
