Broccolini Salad Recipe

Cook Time: 5 minutes

This fresh and vibrant salad combines the crispness of broccolini with the sweetness of dried cranberries, the richness of toasted pine nuts, and the tang of a maple Dijon dressing. Perfect as a side dish or light meal, this recipe serves 4.

Ingredients

• Dressing:
  • 1 tablespoon maple syrup
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fresh lemon juice
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
• Salad:
  • 2 tablespoons pine nuts
  • 2 bunches broccolini, stems trimmed
  • 1/2 small red onion, thinly sliced
  • 1/3 cup dried cranberries (such as Craisins)
  • 2 ounces crumbled feta cheese (or more to taste)

Directions

Step 1: Preheat the oven to 350F (175C). Spread the pine nuts evenly on a baking sheet and toast in the oven for 7-10 minutes, or until golden brown and fragrant.

Step 2: While the pine nuts are toasting, prepare the dressing. In a small bowl, whisk together the maple syrup, red wine vinegar, Dijon mustard, and lemon juice. Gradually stream in the olive oil, whisking constantly until the dressing is smooth. Season with salt and pepper to taste, then set aside.

Step 3: Bring a large pot of salted water to a boil. Add the broccolini and cook for 2-3 minutes, until just tender but still crisp. Immediately transfer the broccolini to a bowl of ice water to halt the cooking process. After a couple of minutes, drain well and pat dry with a paper towel.

Step 4: In a large bowl, combine the cooked broccolini, sliced red onion, dried cranberries, and toasted pine nuts.

Step 5: Drizzle the prepared dressing over the salad and toss gently to combine all the ingredients. Plate the salad, then sprinkle crumbled feta cheese on top before serving.

Nutrition Facts (per serving)

• Calories: 220
• Total Fat: 16g (21% Daily Value)
• Saturated Fat: 4g (19% Daily Value)
• Cholesterol: 13mg (4% Daily Value)
• Sodium: 246mg (11% Daily Value)
• Total Carbohydrate: 18g (6% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 14g
• Protein: 3g (6% Daily Value)
• Vitamin C: 12mg (13% Daily Value)
• Calcium: 93mg (7% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 128mg (3% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin

Broccolini, a hybrid vegetable developed in the late 20th century, is a cross between Chinese broccoli (gai lan) and the traditional broccoli plant. It was created by the Sakata Seed Company in Japan in 1993. Known for its tender stems and mild, sweet flavor, broccolini has become a popular ingredient in modern salads and side dishes. The vegetable first gained attention in the United States in the early 2000s, quickly earning favor for its delicate taste and nutritional benefits. Its inclusion in salads, such as this Broccolini Salad, marks a shift toward more health-conscious and visually vibrant dishes.

Regional Features

Broccolini is popular in various regions worldwide, particularly in Mediterranean and American cuisines. In Italy, broccolini is often sauted with garlic and olive oil, making it a staple in many dishes. The salad version, which combines it with tangy feta, dried cranberries, and toasted pine nuts, is an American creation, blending the flavors of fresh, crunchy vegetables with sweet and savory toppings. While broccolini itself is used globally, the salad recipe highlights how diverse ingredients can be brought together to create a modern, flavorful dish that still nods to traditional culinary techniques.

Difference from Similar Dishes

What sets Broccolini Salad apart from other vegetable salads is the use of broccolini itself, rather than standard broccoli or other greens. Broccolini has a much more tender texture and a sweeter, milder flavor than regular broccoli, making it ideal for raw or lightly cooked dishes. Unlike other salads that rely heavily on leafy greens, this dish focuses on the unique texture and taste of broccolini, complemented by the slight crunch of pine nuts and the tartness of dried cranberries. The addition of feta cheese further differentiates it from traditional salads, offering a creamy, tangy contrast to the other ingredients.

Where It's Typically Served

Broccolini Salad is a versatile dish that works well as a side or main course. Its commonly served at casual gatherings, family dinners, and summer barbecues due to its fresh, light nature. It's also a popular choice in modern bistros and health-conscious restaurants, where it serves as both a nutritious and visually appealing option. This dish pairs wonderfully with grilled meats, seafood, or even a vegetarian entre, making it a staple in various dining settings. Whether served at a backyard cookout or as part of a sophisticated dinner, it fits in well across different culinary environments.

Interesting Facts

• Broccolini is sometimes called "baby broccoli," but it is not simply young broccoli; it's a unique hybrid.
• The vegetable is rich in vitamins A, C, and K, making it not only tasty but also a highly nutritious addition to any meal.
• Broccolini was first introduced to the United States in 1997 and has since gained popularity due to its versatility and easy-to-eat nature.
• The combination of broccolini with sweet cranberries and tangy feta is a modern twist on the classic "sweet and savory" flavor pairing.

This Broccolini Salad offers a wonderful balance of flavors, from the earthy taste of the broccolini to the creamy feta and the sweet tartness of the cranberries. Its a simple yet sophisticated dish that showcases how a few carefully chosen ingredients can create a delicious and nutritious meal.

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