Fresh, crisp broccolini salad with parmesan and lemon – a simple and really good combination.
Broccolini, also known as Tenderstem broccoli or Bimi, has a pleasantly mild flavour of both broccoli and asparagus – delicate and decorative.
This broccolini salad can be made in no time; it is fresh and crisp, and perfect as a side for a summer barbecue, a good steak, fish or chicken.
You can prepare all the elements for your broccolini salad earlier in the day. The broccolini can be blanched and chilled on a tea towel, the vinaigrette made and chilled, the parmesan grated and the pine nuts toasted.
Then all that is left is to assemble the salad just before serving – it’s that easy.
Broccolini salad with parmesan and lemon
Recipe for a rustic salad with broccolini (Tenderstem broccoli, bimi), parmesan and lemon.
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Ingredients
- 400 g broccolini
- 60 g parmesan, shaved or grated
- 30 g pine nuts, preferably toasted
- 1/2 lemon, finely grated zest
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 1/2 tsp honey
- Salt and freshly ground pepper
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Method
- Cover the broccolini with boiling, lightly salted water and leave to stand for a couple of minutes. Then rinse under cold water so they keep their bright green colour, and leave to drain on a tea towel. They must not be wet when the salad is assembled.
- Mix the ingredients for the vinaigrette – olive oil, lemon juice and honey – and season with salt and pepper.
- Arrange the broccolini on a platter and pour the vinaigrette over.
- Top with parmesan shavings or coarsely grated parmesan, and toss gently.
- Scatter over the toasted pine nuts and lemon zest, and season with freshly ground pepper.
Nutrition
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Så lækkert!!
Tusind tak for din besked Lisette 🙂
Warm wishes, Dianna