Charred Broccolini and Shishito Romesco
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 14
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 548
- Total: 40 min
- Active: 35 min
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.