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

Dressing

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

Panko Topping

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 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.
While the broccolini is roasting, prepare the tahini Caesar dressing by combining tahini, dijon mustard, grainy mustard, Worcestershire sauce, olive oil, water, honey, lemon zest, lemon juice, anchovy filets, and minced garlic in a bowl.
Whisk the dressing until smooth, adding more water if needed to reach your desired consistency.
Season the dressing with coarse ground pepper to taste.
In a separate bowl, mix the panko breadcrumbs with olive oil, lemon zest, chile flakes, salt, and pepper.
Once the broccolini is done, remove it from the oven and let it cool slightly.
Serve the broccolini topped with butter beans and drizzle the tahini Caesar dressing over the top.
Finish with a sprinkle of the seasoned panko breadcrumbs and grated parmesan.

Course🍚Side Dish

DietsPescaterian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday👥Gatherings

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 5 weeks ago

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