Make Ahead

Broccolini-AlmondĀ Salad

October  3, 2013
3 Ratings
  • Serves 6 as a side dish
Author Notes

This salad is inspired by a trip I took to Montreal a few years ago. After a morning of biking like mad and doing a good bit of walking as well, I needed a quick lunch. I ducked into a little coffee shop called Olive & Gourmando, expecting nothing more than a simple sandwich and salad that would give me some fuel for the entirely uphill bike ride back to my hotel.

Many of the meal choices were presented in a glass-front cooler, and I was won over by the slate board presenting a broccolini salad, ricotta cheese and toasted baguette. The salad was cold, crunchy, and a flavor explosion - the broccolini was sort of bitter, which was balanced by the sweet currants, salty Parmesan cheese, and nutty (of course) pine nuts. All of the flavors and textures on the plate worked in perfect harmony, and I simply couldn't stop raving about how amazing it was. —foxeslovelemons

What You'll Need
  • 2 bunches broccolini, ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup dried currants
  • 2 tablespoons shaved Parmesan cheese
  • 2 tablespoons sliced almonds
  • 1 teaspoon grated lemon zest
  1. Bring a large pot of salted water to a boil. Prepare an ice water bath - fill a large bowl with ice and water. Blanch about 1/4 of broccolini in boiling water until stems are tender-crisp, about 2 to 3 minutes, depending on thickness of stems. Using tongs, transfer broccolini to ice water bath. Repeat with remaining broccolini. Drain broccolini well.
  2. Transfer broccolini to serving platter. Drizzle with oil and lemon juice. Sprinkle with currants, Parmesan cheese, almonds and lemon zest.

See what other Food52ers are saying.

  • linda
  • foxeslovelemons
  • Clover88
  • Helga

6 Reviews

Clover88 March 26, 2017
Simple, delicious, let's the ingredients shine.
linda June 15, 2015
I made this for a dinner party today, and it was a hit! Thanks so much!
Helga October 10, 2013
I want to make this tonight as I have all the ingredients on hand. I am just unsure of your directions on par-boiling the broccolini. Is it 1/4 the amount to broccolini goes into water (dubious and what would you do with the remaining)or a fourth of the entire stem goes in and what end flower or stalk? Please clarify.
foxeslovelemons October 10, 2013
Hi Helga - I just meant that you'll probably need to blanch the broccolini in batches. I did about 1/4 of the bunch of broccolini at a time. I blanched 1/4 of the bunch, transferred that to an ice bath, and then continued, in batches, with the remaining broccolini.
Helga October 10, 2013
Thank you. I did the whole batch of broccolini at once for one minute and it turned out crisp and crunchy. I will be eating the salad in a minute and will tell you of my results. Thanks for speedy answer.
Helga October 13, 2013
Simple and very good!