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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
Serves 6 as a side dish
- 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
- 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.
- Transfer broccolini to serving platter. Drizzle with oil and lemon juice. Sprinkle with currants, Parmesan cheese, almonds and lemon zest.
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side