Charred Broccolini Salad with Burrata
Take your salad game to another level with this quick and easy charred broccolini recipe that’s simply dressed with lemon and olive oil. All you need is a sheet pan to make this delicious side dish in just 30 minutes!
Servings 8 side servings
Calories 181kcal
Equipment
Ingredients
- 1 ½ pounds broccolini, trimmed and thick stems halved lengthwise
- 4 ounces shishito peppers
- 3 tablespoons extra-virgin olive oil, divided
- Kosher or sea salt and black ground pepper
- 1 15-ounce can white beans, drained, rinsed, and patted dry
- 2 garlic cloves, minced
- 2 tablespoons each fresh basil and tarragon, chopped
- 8 ounces burrata cheese
- 4 ounces cherry tomatoes, halved
- ¼ cup parmesan cheese
- ½ teaspoon black pepper
- 2 lemons
Instructions
- Preheat oven to 425 degrees F. Line a large, rimmed sheet pan with parchment paper.
- Place broccolini and shishito peppers on sheet pan. Drizzle olive oil over and sprinkle with minced garlic, a good pinch of salt and black pepper. (Add red pepper flakes for spicy broccolini.)
- Give the broccolini a good toss to coat evenly and spread in a single layer. Roast in preheated oven for 20 minutes until tender and nicely charred, stirring halfway through.
- Arrange broccolini and peppers on a large serving platter. Spread the beans in the middle of the platter. Place burrata in center of the beans.
- Scatter the halved cherry tomatoes. Garnish with fresh herbs, grate parmesan and lemon zest from 1 lemon over top. Squeeze fresh lemon juice from one lemon over, drizzle a little more olive oil and add extra lemon wedges. Enjoy!
Notes
See post for additional Cooking Methods, Recipe Tips & Variations.
Nutrition
Serving: 1 serving | Calories: 181kcal | Carbohydrates: 10g | Protein: 10g | Fat: 13g | Cholesterol: 22mg | Sodium: 78mg | Potassium: 111mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1953IU | Vitamin C: 113mg | Calcium: 260mg