Name: Charred Broccolini and Shishito Romesco
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 8 ounces shishito peppers; 1 lime, halved; 1 pound broccolini; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1/2 cup peeled hazelnuts, toasted; 1/2 cup frozen peas, thawed; 1 cup fresh cilantro, roughly chopped, plus additional for garnish; 1 tablespoon white balsamic vinegar; 1 red jalapeno, sliced into rings; Flaky salt, for sprinkling

Directions

Preheat a cast-iron griddle or skillet over medium-high heat until hot. Add the shishito peppers and cook, flipping as needed, until blistered and browned, about 5 minutes. Meanwhile, add the lime cut-side down and cook until charred.
In a bowl, toss the broccolini with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Add the broccolini to the griddle and cook until charred and the stems are fork-tender, about 7 minutes.
Meanwhile, reserve a handful of the peppers for serving, and remove the stems from the remaining peppers.
To the carafe of a food processor, add the stemmed peppers, hazelnuts, peas, cilantro and white balsamic vinegar, and season with salt and pepper. Pulse until coarse, then, with the food processor running, slowly add 1/2 cup olive oil and blend until smooth. Taste and adjust the seasoning.
To serve, spread the romesco sauce in a shallow bowl or platter. Top with the charred vegetables, sliced jalapenos and a drizzle of olive oil. Sprinkle with the flaky salt and a handful of cilantro leaves. Squeeze the charred lime over the top just before serving.

Charred Broccolini and Shishito Romesco

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