A crisp, fresh broccolini salad with tenderstem broccoli, feta, salted almonds and a creamy mustard vinaigrette.
It has a lovely, mild flavour – and makes the perfect side dish for dinner.
Serve it with chicken, a piece of grilled beef, pork tenderloin or baked salmon.
The fresh broccolini is only briefly blanched, so it keeps plenty of bite – a lovely combination with the creamy feta and the crunchy salted almonds.
The vinaigrette can be made ahead and kept in the fridge. The broccolini can also be prepared in advance, so the salad only needs assembling just before serving. I wouldn’t recommend assembling the salad too far ahead, though, as the almonds will lose their crunch.
Substitutes for broccolini
Broccolini has a pleasantly mild flavour and a crisp texture. If you can’t find broccolini in the supermarket – or tenderstem broccoli or bimi, as it is also called – you can replace it with broccoli florets and green asparagus. The salad is also delicious with fine green beans (haricots verts), for example, ideally combined with broccoli and/or green asparagus.
Broccolini salad with feta and mustard vinaigrette
Ingredients
- 400 g broccolini
- 100 g feta
- 2-3 spring onions, finely sliced
- 1 handful salted almonds, roughly chopped – click here for the recipe
Mustard vinaigrette
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp mayonnaise
- 2 tsp coarse mustard – I use wholegrain mustard
- 2 tsp honey
- Salt and pepper
Method
- Mix the ingredients for the vinaigrette and season to taste with salt and pepper.
- Halve the thickest broccolini stems lengthways, then cover them with boiling water and a little salt.
- Leave them to stand for a moment, then rinse them in plenty of cold water. Leave them to dry on a tea towel.
- Arrange the broccolini on a plate and top with crumbled feta and the chopped almonds.
- Pour the vinaigrette over, and sprinkle with the spring onions and freshly ground pepper.
Nutrition
Premium
