Broccolini Salad Recipe
Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.
I think we've discussed this before. My friend Malinda has a real knack for making salads. Remember the shaved fennel beauty in Super Natural Every Day? That was hers. We were at her house for dinner the other night and she made a broccolini salad I parked just to the right of my wine glass. Must have had three servings. There were blanched lengths of broccolini, big shards of homemade croutons, creamy pockets of burrata, and toasted almond slices.
It was one of those relatively simple preparations that reminded me of how good certain things are. Sometimes I forget big, rustic homemade croutons are worth making. And mozzarella? It's great in salads - it doesn't have to be summer, and you don't have to include tomatoes. Things like that. Ideas like these get pushed out of my brain from time to time. And its nice to get reminders.
We chatted in the kitchen before dinner about dressing for the salad (and broccoli/broccolini in general). Malinda mentioned she likes to accent hers with a bit of anchovy when there aren't vegetarians around. I told her I often do the lemon zest/red pepper flake combo when I'm throwing broccoli together on a weeknight. And as that sentence was coming out of my mouth, I thought, wow, what a yawn. Surely I can come up with something more interesting than red pepper flakes the next time around.
So I kept thinking about it. On the walk home, up the stairs, brushing teeth....The image of a big pile of, whispy, thinly sliced scallions kept popping into my head. So, that's the direction I went when I made this for lunch the other day. I spiked it with some minced serrano pepper, and loaded it with toasted almonds as well. Thanks for the inspiration M :)!
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Broccolini Salad
I made a meal of this by introducing a hard boiled egg - on the side. That said, you could chop and sprinkle one over each plate. Or you could work some chopped egg into the dressing. I have you make more dressing than you'll likely use, in part because it's nice to have a bit of leftover on hand throughout the week. You can try to use burrata cheese here in place of the mozzarella - as a treat. Just know it can be a bit tricky though, hit or miss. Sometimes it looses all structure, which makes it difficult to work into a salad like this.
1 lb / 16 oz / 450 g baby broccoli / broccolini, trimmed, and each stalk halved if you like
3 bunches scallions, trimmed and thinly sliced
1 small serrano chile pepper, deveined, seeded and minced (opt)
1/2 cup / 120 ml extra virgin olive oil
fine grain sea salt
3 big handfuls of big, rustic croutons
a squeeze of fresh lemon juice.
1 cup / 4 oz / 115 g sliced almonds, toasted
4 - 6 oz fresh mozzarella cheese, torn into big chunks
Fill a big pot with water and bring to a boil. Salt the water well and cook the broccolini briefly, about a minute, or long enough to take a bit of the snap out of the stalks. Drain, run under cold water to stop the cooking, and pat dry with a clean cloth. Set aside.
Combine the scallions, serrano pepper, olive oil, and a couple pinches of salt in a small saucepan. Bring to a sizzle, stirring all the while, and remove from heat. Stir in a squeeze of lemon juice.
To assemble the salad, just before serving, place the broccolini and croutons in a large serving bowl. Scoop about 1/2 of the green onions into the bowl, allowing most of the oil to drain off. Toss well and continue to add more green onions until everything is coated to your liking. Have a taste at this point to get a sense of whether you need to adjust the seasoning at all - with more salt or lemon juice. Add the almonds and toss, then one last (gentle) toss after adding the mozzarella.
Use the leftover oil (refrigerate) to cook eggs, drizzled over potatoes, drizzled into soup, etc.
Serves 4 - 6.
Prep time: 10 minutes - Cook time: 10 minutes
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Comments
By now you feel like one of my best friends. I read your blog weekly and make just about every single recipe you post. I made this tonight and my husband and I are NUTS about it! I made my own croutons for the first time ever, and I’m converted! I added a little dijon and sea salt to the olive oil (didn’t I see that in another one of your recipes) and the mustard was the perfect accent. Keep up your awesome life.
Heidi, this was FANTASTIC. Made it tonight with some chicken on the side (for my omni partner) and it was so wonderful and spring-y! Thanks.
I am a big fan of salads, especially those based on vegetables, such as broccoli. Your salad looks so good.
I am guilty of the red pepper and lemon rut, so I will definitely give this one a whirl!
I just finished making and eating this for lunch. It is DELIGHTFUL. May add diced, dried cranberries when I make it for my family.
This looks really good! I might throw in some escarole for added substance to it all. Maybe even cauliflower.
I like how simple the whole thing comes together. Nothing like coming up with a dish that normal people can enjoy with normal ingredients.
It´s very nice with those reminders – or else I tend to get stuck in my routines!
This salad looks, and sounds great! Reminds me – must make croutons….
I fixed the broccolini salad for dinner last night and it turned out really well. I never expected the words “Wow, this is a great salad” to come out of my boyfriend’s mouth. I subbed pumpkin seeds for almonds because I had them on hand and tomorrow will add some hearts of palm to the leftovers to mix it up.
This turned out so well for me! I added some orange zest and shoyu, exchanged fresh soft tofu for the mozzarella, and put it over soba noodles, and well, ended up with something else entirely, but it was inspired by this and it was fantastic!
I know the following has nothing to do with current recipe (which looks delicious) but I had to let you know. I just pulled out of the oven my first (but not last) batch of your quinoa patties. As I was eating one over the baking sheet, my dog, Joss, sat nicely at my feet. I tossed her a bit which she gobbled up. Big mistake. She then started whining and smacking her lips (I’m not kidding). She would not stop until I crumbled a patty in her bowl, almost losing my fingers in the process. It’s not a James Beard nomination but that’s a 5-star nod from Joss. Thanks for such a great site!
Broccolini is a revelation that should have come sooner to me. Love this mix, and love that first photo too!
Great Salad. I have some broccoli rabe that I will try in this salad.
Congratulations on your James Beard nomination!
Another gorgeous salad to add to the spring and summer list.. Spring is just about arriving here..perfect timing!.
Your photos are so nice they make me want to eat in silence. And I’m not talking this comment I’m whispering 🙂
Lovely.
Made this last night & blogged about it today. Hands down, my favorite salad EVAH. Thank you!!
I’m wondering about the amount of scallion. Three bunches seems like a lot and I’m a little worried about being overwhelmed. Is that the dominant flavor? I’m making for guests this evening. I’m a big fan and have had much success with many of your recipes. Thanks.
HS: They collapse down quite a bit Beverly. And because you add them in stages at the end, you can add as many (or few) as you like. Enjoy!
I made this salad last night, but with mesclun mix instead of broccolini, since I had it on hand. It was absolutely DELICIOUS. I always want to have some of that oil mixture in my fridge from now on.
Homemade croutons are the best and the salad looks awsome. For some reason I can’t get eough broccoli lately. Lovely pictures! Take care :), Miriam@Meatless Meals For Meat Eaters
The photographs inspired me while at the farmers market this weekend, so I treated myself to burrato produced nearby in Leesburg, Virginia, a bunch of tender Tuscan kale and what most of us would think of as trimmings: florets from Red Russian kale which resemble broccolini. With red spring onions and shards torn from a loaf of Irish brown bread, a very large bowl of this salad made for a very satisfying lunch!
This is why I keep reading your recipes: yes, lemon zest & red pepper flake is delicious, but you’re always trying to create something new! Your passion is infectious 🙂
xo
I am loving just tender broccoli I in warm Autumn salads here in Australia at he moment. So this is yet more lovely inspiration for this delicious ingredient!
Sounds delicious!
It looks delicious! I love the idea of adding a hard boiled egg. Thank you for sharing this recipe.
I get tired of eating red pepper flakes and garlic with greens, so i too can appreciate your yawn. The salad looks great and I will give it a try with buratta. Anything with buratta is fantastic in my book! I am mostly posting to tell you how much I am enjoying a recipe you posted a few years ago for walnut pesto with marjoram and parsley over farro pasta. I wanted to make a quick vegetarian birthday meal and I made this pasta along with your tomato curry soup (forgot the recipe name). They were not the best compliments for each other but we enjoyed both dishes very much. I have made the pasta and walnut pesto three times since finding the recipe less than a month ago. It has a very evocative taste. Reminds me of Provance. Thank You!
There’s a special place in my heart for that first photo, Heidi. So nice.
Made this on Saturday and got a big thumbs up from my husband. Had to google scallions though – we call them spring onions here downunder!
I’ve never had broccolinis before! looks delish.
I have quite a bit of roasted thin asparagus spears left from Easter dinner. I think I will make a cousin of this salad using that! Yum!! Thanks for the inspiration.
I love bread salads where vegetables star and bread supports. I’ve found cornbread is a winner for salads – might be a fun twist on this salad. Lovely as always Heidi. 🙂
Oooh! This salad looks wonderful. Broccolini is a favorite of mine, and I love the idea of making it the star of the meal. Wonderful!
Yum. Love the idea of using olive or walnut bread for the croutons.
I’m going for it – using the purple sprouting broccoli from the garden, but because there isn’t quite enough, adding sprouting kale and some broccoli rabe because it looked fresher than the broccolini at the store. I know it will taste a little different, but we’ll see how it goes!
Los ensaladas con pan me gustan.
Las fotos geniales!!
Un saludito
Yum! I’ve been needing some broccolini inspiration. And that dish is a charmer- is it a vintage pie plate?
Honestly, this looks like one of the greatest salad recipes ever. I love salads and the color/texture/flavor combination in this one is nuts! Can’t wait to try.
Made this as a side dish for an Easter Saturday dinner. It was wonderful. I used mozzerella whips and they were thin enough to melt into the broccolini. I also used Penzey’s Sunny Spain seasoning–cracked pepper and lemon–and some roasted garlic along with the peppers and scallions. Very flavorful. Thanks Heidi!
Broccolini in a salad sounds delish, I usually eat it plain with roasted garlic so this is a nice way to change it up.
Mmmm! This was so good! We made it for supper tonight.
I made croutons from homemade dark rye bread, and followed the recipe from your cauliflower soup recipe for croutons–my very favorite way to make them!
And the best news is that my partner who generally doesn’t like raw broccoli salads liked broccolini cooked for just one minute. Success!
This sounds delicious! My fav flavours for broccoli/broccolinni is loads of fresh garlic heated in the pan with chilli flakes and dried basil leaves. Stiring through the blanced broccoli at the end. Sometimes I throw in some cherry tomatoes as well. So easy and super tasty! Will be trying your recipe soon
I could just go for a bowl of those croutons. They look super delicious!
This salad sounds so good, Heidi. I’m a big fan of the lemon/red pepper flake combo, though… keep ’em coming. 🙂
Another great recipe to try, thank you.
Happy Birthday, have a great day.
i really wanna have that right now! looks so good
Hello,
I love the salad with broccolini and bread and mozzarella, it is just the egg for me that looks odd, if you don’t me saying. I see it here in New Zealand too, salad with eggs and white cheese together, it still looks strange to me, maybe because I am Italian
:-).
Ciao and Happy Easter
Alessandra
What a delicious looking meal! Thanks for posting it and I look forward to trying it soon! Happy Easter weekend everyone!
Heidi, see Ottolenghi’s guardian column today! My face lit up when I opened my paper this morning! (p.s. Must grab the UK edition of your book – congrats) x
a nudge needed, indeed! all of a moment, i’m wondering why i’ve restricted my buffalo mozzarella to summers and tomatoes and pizza. no more! thanks, heidi.
Perfect Heidi… our broccolini is growing beautiful and tastes better than anything in the stores! Thank you for sharing.
I am trying this as soon as I get home tonight! I actually have everything needed!
green salads are always a winning part of the meal. Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some fresh herbs from the garden to season it all, along extra virgin olive oil and lemon juices… filling and delicious salad!
Love, love your recipes. I’ll try a version of this Sunday, when I’m having a lovely day at home. Happy Easter!
Beautiful!!!
I have had broccolini and really like its taste…
A quick question Heidi, can we use broccolini raw like may be thinly slicing the stem and keeping the florets small…? Or it really needs a little steam/hot water bath to get little tender? Lovely Read as always…
HS: Hi R -I kind of feel like it needs at least a flash cooking of some kind to take the raw edge off.
Delish-looking salad. Heidi and love Malinda’s suggestion above for a summer version. I also love your blog and cookbooks! The best! I have introduced many friends to your blog. Question: I am looking around for a dining table and love the look of yours in your photos. I live in the Bay Area. Can you share where you obtained yours? It’s gorgeous.
HS: Hi Linda – thanks! we found it in an antique shop in Petaluma. There are a bunch of great shops on that main street strip. 🙂
Hi Heidi, So happy you liked the salad. Your version is a lot prettier, and I love the idea of scallions, will try that next time.
This is also one of my favorite summer salads, lovely with all kinds of heirloom tomatoes in place of the broccolini, and even bigger croutons!
HS: Thanks Malinda – I think your cheese was better! The burrata I bought was really loose – I switched up to regular mozzarella at the last minute.
Beautiful! May I borrow your kitchen for a day? The other day I went and bought a marble finish wall paper which I think I’m gonna use on my dining table for some photography experiments!
I adore broccoli and also enjoy using it in salads….your salad looks quite inviting and I’m sure tastes very good.
I’m feeling quite exciting about trying this with purple sprouting broccoli which is all over my local farmers market at the moment and which I just love. Thanks for the idea!
Yet another recipe that I want to try right away!
this looks soooo good.
i’m making this!!
This sounds great and looks beautiful. A wonderful meal for an early spring day! Thank you!
Sounds great…and thanks for the reminder of the farro salad…made it a lot last year after you posted. One of my favorites!
This sounds so yummy! Anything with burrata!
This sounds so spot on for what I’m craving right now! I think I might just make this for Easter this Sunday… I’m the only vegetarian in the family so I love to wow them with healthy delicious meals. Thank you!
These are like all of my favorite foods in one salad – sounds wonderful!
Looks reeeeallly good!
It’s funny how our ideas of what a salad should be limit our creativity without us even noticing it- mozzarella needs tomatoes, for instance. I like how you broke out of the routine with the dressing, and broccolini is one of my favorite vegetables.
I am leaning towards the anchovy myself. As I am not eating wheat of any kind I wonder how to get that mouth-feel of bread in the salad … and I confess I have never heard of Burrata cheese.
This sounds delicious. I haven’t made my own croutons – I like that idea!
I laughed as I read, “And as that sentence was coming out of my mouth, I thought, wow, what a yawn.” I’m relieved to hear you experience a rut every now and then (even if red pepper and lemon zest is a pretty reliable winner)! And I’m looking forward to trying out this recipe soon.
What a fabulous salad to celebrate Spring! I plan to make this part of our Easter lunch on Sunday. Love the addition of eggs to make it a meal. Makes it more Easter-y too, don’t you think? Thanks for sharing.
This is one of my most favorite posts you’ve done in a long time!! For many reasons. One of them being the mention of anchovy even though you are vegetarian. I know many of us readers aren’t true vegetarians but still love, love, love your recipes and blog. Everything, for the most part, is so adaptable. So now my question is this, what direction did your broccolini/broccoli conversation go in? I’m assuming broccoli would be just fine in this salad as well? I plan to make this this wknd, and also add a little bit of sliced grapes for a bit of a twist. I’ve been on a fruit/veggie combo bender lately!:)
Would Kale Raabe work in place of the the broccolini?
The combination looks absolutely lovely! I can see why you’d have three servings! 🙂
I feel like I should know the answer to this…but is broccolini the same as broccoli rabe?
HS: Hi Michelle – they’re different. Broccoli rabe can be quite bitter (in a good way).
I’ve had broccolini in pasta before but never in a salad. This sounds simple and wonderful and that hard-boiled egg on the side makes it seem like a perfect lunch for the Easter weekend.
Salad. A good salad with a meal does it for me everytime! This looks delicious! If you are looking for additional ingredient inspiration H, I’m really digging the inclusion of fresh herbs right now myself. Happy weekend!
I’ve had some combo of broccoli & mozzarella rattling around in my head for a while and just haven’t gotten around to playing with it. This salad is about to become a summer staple for me – the burrata and the croutons are swoonworthy. Thanks, Heidi. 🙂
This is such a lovely salad! Awesome ingredients!
Loving the sound and look of this one Heidi! Thanks to you and Melinda 🙂
agreed! what a simple list of ingredients but I would never think to put them together- sounds and looks perfect!
What a beautiful salad!! Stunner!
That looks so good! Perfect for easter!
Wow I am sure this tasted awesome.
Haven’t seen broccolini yet at the farmer’s market this year…but I’m definitely on the hunt. This recipe looks amazing!
Do you have a fav recipe for croutons?? Or a fav type of bread that you use? I don’t generally eat bread so we don’t have it just laying around waiting to be used for croutons. Still…..curious what you would use.
HS: Hi Alexis, I typically tear rustic day old bread into bite-sized pieces, toss it with a few glugs of olive oil, then spread out on a baking sheet in a single layer. Bake at 350 until well toasted. I usually have some sort of whole grain bread around, but like making these with olive or walnut bread as well.
This salad looks so healthy and tasty. I love adding an egg to salads, great idea. The light streaming in the windows is just beautiful too.
Am I reading this wrong or is there a cup of olive oil? Could you quantify the measure of 3 bunches of scallions in cups? Sorry to be a pest, but I would really like to make this and don’t want to screw it up.
HS: Fixed! Thanks for the heads up Christine. I had the olive oil pasted into two places. The three bunches ended up being 1 or 1 1/2 cups ish….something like that. Just get in the ballpark and you’ll be fine.
It’s such a great time of year for a salad like this! I actually made a salad this evening with fennel, but I love your recipe with broccolini and hearty croutons. The salad looks appetizing and healthy!
Love the looks of this one…I am a huge broccoli fan and love it just about every which way there is.
Your place settings, at the table, with the light streaming in a bit…so beautiful.
Hurrah for inspiring friends… a beautiful combination of flavours. A meal that makes you feel good.
Sounds lovely! I had broccolini just the other day and didn’t want to share it. It’s just so tasty. 🙂
Mmm, fresh broccolini and huge rustic croutons ~ delicious. The scallion addition sounds brilliant.
Now that I’ve seen the photo, I’ll fixate on it until I can eat it. Thank you, 39 weeks of pregnancy. And Heidi! 🙂
Big, rustic, homemade croutons are totally worth making! They look like they add such a heartiness to this dish 🙂 I would probably make it with burrata because I love how creamy it is. Can’t wait to try this!
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