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1
Preheat a gas or charcoal grill to high heat.
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2
Fill a large bowl with salted ice water.
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3
In a large saucepan of salted boiling water, cook the broccolini until almost tender, about 3 minutes.
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4
Drain immediately and immerse in the ice water to cool completely.
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5
Drain and pat dry with a paper towel.
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6
Brush the lemon slices and halves with oil and grill over high heat.
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7
Turn the slices and cook until lightly charred, 2-3 minutes total.
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8
Grill the halves on the cut side until heavily charred, around 5-7 minutes, and let cool.
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9
Transfer the slices to a cutting board and let cool.
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10
Finely dice and reserve in a mixing bowl.
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11
Squeeze the grilled halves to extract the juice.
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12
Strain the juice and combine with the diced grilled lemon.
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13
Add the shallot, fresh lemon juice and season with salt.
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14
Let marinate for 10 minutes.
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15
Meanwhile, in a large skillet over moderate heat, add the butter and 1 tablespoon of the olive oil.
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16
Once the butter starts to bubble, add the pine nuts and stir continually until golden, about 2 minutes.
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17
Remove the pine nuts from the pan with a slotted spoon.
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18
Add the broccolini and toss to warm up for about 5 minutes, adding a small amount of olive oil if necessary.
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19
Combine the rest of the olive oil with the grilled lemon and shallot mixture; add the parsley and chives and whisk to combine.
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20
Divide the broccolini among individual serving plates.
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21
Spoon some of the grilled lemon mixture over it, and garnish with the pine nuts and a sprinkling of Aleppo chili.
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22
Chefs Tip: Alternatively, you could grill the broccolini after blanching for a smoky charred flavor.
