Side Dish: United States – Charred Broccolini with Caper-Almond Gremolata

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

1 lb (450 g) broccolini, ends trimmed
2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for gremolata
1 / 4 cup (30 g) toasted almonds, finely chopped
2 tbsp (30 ml) capers, rinsed and chopped
1 small garlic clove, finely grated or minced
1 / 4 cup (15 g) flat-leaf parsley, finely chopped
Zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice
Pinch red pepper flakes (optional)
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Toast the almonds in a dry skillet over medium heat until fragrant and golden, 3–4 minutes. Transfer to a cutting board and chop finely.
Make the gremolata: In a small bowl, combine chopped almonds, capers, garlic, parsley, lemon zest, lemon juice, 1 tablespoon olive oil, a pinch of red pepper flakes (if using), and a pinch of salt and pepper. Stir and set aside.
Cook the broccolini: Pat broccolini dry. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Heat a large skillet over medium-high until hot, then add broccolini in a single layer (work in batches if needed). Sear, turning occasionally, until charred in spots and crisp-tender, 6–8 minutes. If stems are thick, splash in 1–2 tablespoons water and cover for 1 minute to steam.
Off heat, toss broccolini with half of the gremolata. Transfer to a platter and spoon the remaining gremolata over the top. Adjust salt, pepper, or lemon to taste and serve warm.