Sunday Brunch: Broccolini Salad Recipe Recipe

Name: Sunday Brunch: Broccolini Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds broccolini, tough ends discarded, stalks peeled; Kosher salt; 1 tablespoon sherry wine vinegar; 1 tablespoon red wine vinegar; 6 tablespoons extra virgin olive oil; Freshly ground black pepper; 3 large button mushrooms (about 2 inches in diameter), stems discarded, caps sliced thin; 1/2 small red onion, sliced thin, about 1/4 cup; 1 cup black olives, preferably salt-cured such as Cerignola, pitted; One (8-ounce) ball burrata cheese

Servings: persons

2 pounds broccolini, tough ends discarded, stalks peeled
Kosher salt
1 tablespoon sherry wine vinegar
1 tablespoon red wine vinegar
6 tablespoons extra virgin olive oil
Freshly ground black pepper
3 large button mushrooms (about 2 inches in diameter), stems discarded, caps sliced thin
1/2 small red onion, sliced thin, about 1/4 cup
1 cup black olives, preferably salt-cured such as Cerignola, pitted
One (8-ounce) ball burrata cheese

1
For the broccolini: Add 3 quarts water and 1/4 cup kosher salt to 4 quart saucepan. Bring to a boil. Meanwhile, fill large bowl halfway with water and one tray of ice cubes. Add broccolini to boiling water and blanch until crisp-tender, 3 to 4 minutes. Transfer broccolini to ice bath using tongs or wire mesh spider. Chill until completely cold, about 5 minutes. Transfer to colander to drain.
2
While broccolini is chilling, combine sherry vinegar and red wine vinegar in medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
3
Toss broccolini with half of vinaigrette in large bowl and season to taste with salt and pepper. Toss the mushroom slices in a small bowl with 2 tablespoons vinaigrette and season with salt and pepper. Select 20 of the most attractive onion slices. Arrange broccolini on platter or on individual plates. Top with mushrooms, olives, and selected onion slices. Tear burrata into 6 pieces and place on top of salad. Serve immediately.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds broccolini, tough ends discarded, stalks peeled, Kosher salt, 1 tablespoon sherry wine vinegar, 1 tablespoon red wine vinegar, and more.

Yes, Sunday Brunch: Broccolini Salad Recipe falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sunday Brunch: Broccolini Salad Recipe

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