RecipesCooking Techniques

Grilled Broccolini Salad With Basil-Walnut Vinaigrette

Grilled Broccolini Salad With Basil-Walnut Vinaigrette

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.

Ingreadient

Broccolini salad

• 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)

Direction

Broccolini salad

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.

Basil-walnut vinaigrette

1. 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.
2. 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.