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Grilled Broccolini with Salsa Verde
recipe
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London
Grilled Broccolini with Salsa Verde
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
A simple and speedy side dish featuring grilled broccolini with a fresh salsa verde dressing. This recipe is dairy-free, gluten-free, and vegetarian-friendly, making it perfect for a variety of dietary needs. The broccolini is grilled to perfection with olive oil, water, salt, and pepper, and dressed with a delicious salsa verde for added flavor.
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You Need

Serves 4-6
  • 400g broccolini or purple sprouting broccoli
  • 1 tbsp olive oil
  • 1 tbsp water
  • Salt and pepper

  • Salsa Verde

    • 2 cloves of garlic (use confit if you have any to hand)
    • 2 bunches parsley, mint, coriander, chives, basil (feel free to mix or keep it pure with one herb)
    • 4 anchovy fillets (technically optional, but not in my opinion)
    • zest of a lemon
    • 2 tbsp lemon juice or red wine vinegar
    • salt and pepper
    • 1 tsp chilli flakes or 2 tsp Aleppo pepper
    • 125ml (1/2 cup) olive oil (or more depending on how finely you chop the herbs)

    • How To

    1. Preheat the grill on your oven to the highest setting and set the rack as close as possible without letting the broccoli spears touch the actual grill.
    2. Trim the ends off of the broccoli and place in one layer on a rimmed baking sheet. Toss with the olive oil, water, salt, and pepper until completely coated.
    3. Grill for 2-3 minutes before checking. Turn the spears over in the pan to allow for even charring, making sure the leaves are not too singed. Depending on the size of the broccoli pieces, they should only take 5-8 minutes to cook through. Keep an eye on them.
    4. Remove from under the grill and allow to rest for a couple of minutes before dressing with salsa verde and serving.

      5. Make the Salsa Verde

      1. Crush the garlic on a board with a pinch of salt (if using shallot, let it sit in the lemon juice or vinegar for a few minutes while you chop everything else together to macerate and get rid of the raw onion taste)
      2. Pile together the herbs and anchovies and chop together finely.  Add the garlic and lemon zest into the mix.  
      3. Transfer to a bowl and add Aleppo pepper or chili flakes.  Add lemon juice or vinegar, salt and pepper and olive oil and stir together to combine.   Taste and adjust the seasoning.
      4. (If you are making this in advance, add the lemon juice at the end to stop the herbs discolouring.)