Broccolini is a hybrid of broccoli and Kai-lan, Chinese broccoli. The entire vegetable is edible, including the occasional yellow flower.
Broccolini salad with burrata cheese
I’m a burrata cheese fanatic. I fell in love with burrata during a trip to San Francisco where it was served with just a little olive oil and rock salt, at Perbacco in the Financial District. What could be better than slicing into a jiggly ball of mozzarella, giving way to a creamy, buttery center, casually sprinkled with rock salt for a crunch and burst of saltiness.
Union Market in Brooklyn (on Union street and 6th avenue) is where I get my fill of buratta.
There was a moment of silence as Ben and I took our first bite, followed by our familiar exchange of wide eyes whenever we discover something great. If my brain could’ve exploded from the goodness of this cheese, it would’ve turned into fireworks.
Once you discover burrata it’s hard not to get addicted to it!
Not all burrata is equal, this experience was unforgettable because Perbacco’s burrata is home made. But it converted me into a burrata lover and I’ve since either bought it or ordered it from restaurants on several occasions.
Burrata always comes packaged in water to give it a longer life. Drizzled with a little olive oil and sprinkled with coarse salt, burrata is a spectacular cheese to serve all year long.
So when I was flipping through Thomas Keller’s Ad Hoc cookbook pages and saw a broccolini salad with burrata cheese recipe, deciding to make it was a no brainer. Simple and also very easy to make, the flavor profile was ideal to serve with a simple spaghetti with roasted tomatoes.
Thinly slice the onions, mushrooms and olives to add a delicate crunch to the salad.
The broccolini salad came out looking gorgeous and tasting like a beautiful trip to the Mediterranean coast. The dressing is made with a mix of sherry and red wine vinegar. Thomas Keller uses sherry vinegar in many of his recipes and for a good reason; it’s more complex than red wine vinegar yet lighter than balsamic, sort of right smack in between the two. If you can’t find any though, it’s no big deal, just use a little balsamic or stick with all red wine vinegar with a bit more salt.
Peeling the ends of broccolini stems makes the salad esthetically appealing with a flair of haute cuisine.
This broccolini salad is a perfect paring for summer dishes like gazpacho, zucchini cakes and simple pastas.
After blanching the broccolini for a few minutes, shock them in cold water to stop the cooking process.
Broccolini Salad with Burrata Cheese
Amount Per Serving
Calories from Fat 362
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 24g
Total Carbohydrates 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
2 lbs broccolini, rinsed
3 large white button mushrooms, thinly sliced
1/4 small red onion, thinly sliced
15 small green or black olives, thinly sliced (no pits!)
extra virgin olive oil
salt and pepper to taste
1/4 cup red wine vinegar
1/4 cup sherry vinegar
1/2 cup extra virgin olive oil
- Bring a medium size pot of salted water to boil (add enough salt that you can taste it).
- Set up an ice bath by putting cold water and ice into a large bowl.
- Meanwhile cut the ends of each broccolini and peel the remaining stalks.
- Boil (blanch) the broccolini for 4 minutes and transfer to an ice bath to stop the cooking process.
- Drain the broccolini on paper towels.
- In a mixing bowl, add red wine and sherry vinegar. Slowly add olive oil while whisking. The dressing should be broken, not completely emulsified.
- Place the broccolini on a large plate and top with mushrooms, onions and olives. Drizzle some dressing on top.
- Place the burrata either on a separate plate or next to the salad and cut an X at the top.
- Drizzle about one Tbsp olive oil on top and sprinkle a little rock salt.
- Serve cold.
Adapted from Thomas Keller Ad Hoc
Adapted from Thomas Keller Ad Hoc
Pickled Plum http://pickledplum.com/