by Caitlin Saniga
Lemon-shallot dressing:
- 1 tablespoon fresh lemon juice
- zest from 1 lemon
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 1 small shallot, sliced thinly
Broccolini:
- 1 bunch flowering broccolini, leaves removed and flowers reserved for garnish
- extra-virgin olive oil
- salt and pepper
- 1/2 cup hazelnuts
Preheat the oven to 400 degrees.
Prepare the dressing by whisking together the lemon juice and zest and the olive oil. Season to taste with salt and pepper, and stir in the shallot. Set aside while you prepare the rest of the dish.
Trim off the tough ends of the broccolini and discard. Cut the stems into 3-inch segments, halving the thicker stalks if necessary. Toss the broccolini in just enough olive oil to moisten it, then season with salt and pepper. Spread the segments on a parchment-lined baking sheet, and roast in the oven for 12-17 minutes, or until the florets are golden brown and the stalks are easily pricked with a fork.
Meanwhile, toast the hazelnuts on a baking sheet in the oven for about 5 minutes, or until the nuts are golden and fragrant.
Pile the broccolini on a serving dish and drizzle with the dressing, distributing the shallots evenly. Top with hazelnuts and broccolini flowers, and serve warm.
Makes 4 side-dish servings.
What a gorgeous and tempting plate of food! Beautiful put together, well done!
Thank you! I think edible flowers make any dish prettier!
— Caitlin