Roast

Grilled Broccolini Salad With Basil-Walnut Vinaigrette

October 28, 2019
Photo by Ty Mecham. Food Stylist: Amelia Rampe. Prop Stylist: Amanda Widis.
Author Notes

This warm salad is the perfect side dish, a favorite in our house alongside simply grilled salmon seasoned with salt and pepper; I just add the protein to the grill next to the grill basket in the last 10 minutes or so of cooking. If you don't want to grill right now or don't own a grill pan to do so indoors, feel free to roast your broccolini in a 400°F oven for about 20 minutes, or until charred at the edges and cooked through, but still crunchy.

The real star, anyway, is the basil-walnut vinaigrette. Favorite ways to eat this vinaigrette in our house include: as a sauce for broccoli (the OG use!), an amazing dressing for a caprese or any other salad, a spread for sandwiches, spooned onto a vegetable soup, spooned over eggs at breakfast, or just generally by the spoonful. —Caroline Wright

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 2 bunches broccolini, cut into 1-inch pieces
  • 1/4 small red or green cabbage, cored (about 8 ounces)
  • 1 1/2 cups walnuts, roughly chopped (about 8 ounces)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Basil-Walnut Vinaigrette, recipe follows
  • Basil-Walnut Vinaigrette
  • 1 cup walnuts
  • 2 cups lightly packed fresh basil leaves
  • 1 tablespoon cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup olive oil (I use a mixture of olive and avocado, but all of either would be fine)
In This Recipe
Directions
  1. Heat grill to medium (about 350°F) with a grill basket resting on grates. Cut cabbage lengthwise into 1-inch wedges; cut crosswise into 1-inch pieces. Combine broccolini, cabbage, and walnuts in a medium bowl; toss with olive oil and generous pinches of salt and pepper until well-coated.
  2. Add salad ingredients to grill basket; cover grill and lower temperature to medium-low. Grill, covered, until vegetables are slightly charred around edges but crisp and nuts are a deep golden brown, about 15 minutes, tossing every 5 minutes. Return cooked vegetables to bowl.
  3. Drizzle salad with vinaigrette and serve warm.
  1. Basil-Walnut Vinaigrette
  2. Preheat oven to 350°F. Scatter walnuts over a baking tray in a single layer and toast, tossing once, until fragrant and golden brown, 8 to 10 minutes. Set aside to cool completely.
  3. Combine walnuts, basil, vinegar, salt and pepper and about 1/4 cup oil in a blender jar; blend until smooth. With the motor running, drizzle in remaining olive oil. Scrape dressing into a jar or other airtight container and store, refrigerated, up to 2 weeks. (It will become solid when refrigerated.) To loosen dressing, set it out at room temperature for a few hours or place sealed jar in a mug of hot water for 10 minutes.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.