Cooked - Burnt Broccolini Salad W/ Tahini Caesar Dressing

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Home Pricing Community My Recipes

Burnt Broccolini Salad W/ Tahini Caesar Dressing

4.0

2 lbs broccolini (900 g)

1 14 oz can butter beans, drained & rinsed (400 g can)

Olive oil, as needed

Salt, to taste

¼ cup tahini (60 ml)

1 tbsp dijon mustard (15 ml)

1 tbsp grainy mustard (15 ml) (or just use all dijon)

1 tsp Worcestershire sauce (5 ml)

3 tbsp olive oil (45 ml)

3 tbsp water, plus additional as needed (45 ml)

1 tsp honey (5 ml)

1 lemon, zest & juice

3 - 4 anchovy filets, plus 1 tbsp oil from the can (15 ml)

1 minced garlic clove

Tons of coarse ground pepper

Grated parmesan and salt, to taste

1 cup panko breadcrumbs (60 g)

¼ cup olive oil (60 ml)

1 lemon, zested

1 tbsp chile flakes, adjust more or less to your heat tolerance (large pinch)

Salt & pepper, to taste

Preheat your oven to a high temperature suitable for roasting.
Toss the broccolini with olive oil and salt, then spread it out on a baking sheet.
Roast the broccolini in the oven until it is charred and tender, about 15-20 minutes.
In a bowl, combine tahini, dijon mustard, grainy mustard, Worcestershire sauce, olive oil, water, honey, lemon zest, and lemon juice. Whisk until smooth.
Add the anchovy filets, oil from the can, and minced garlic to the dressing mixture. Blend well.
Season the dressing with coarse ground pepper and adjust salt to taste.
In another bowl, mix panko breadcrumbs with olive oil, lemon zest, chile flakes, salt, and pepper.
Spread the breadcrumb mixture on a baking sheet and toast in the oven until golden brown, about 5-7 minutes.
Once the broccolini is done roasting, combine it with the butter beans in a serving bowl.
Drizzle the tahini dressing over the broccolini and beans, then top with the toasted breadcrumbs and grated parmesan.

Course🍚Side Dish

DietsPescaterian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday👥Gatherings

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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