Charred Broccolini Recipe With Yogurt Sauce
If chef Greg Proechel made waves with his culinary moves at downtown French hot spot Le Turtle, then he made a tidal surge when he announced he'd be opening a restaurant in NoMad's new MADE hotel. And with a two-star New York Times review, a well-executed cocktail program and dishes like this charred broccolini—a milder cousin of broccoli—he's living up to all the hype.
Join us in person at our chef-hosted Spring Cooking School, where you'll learn how to make this dish—plus three other seasonal, dinner party-ready recipes.
Recipe adapted from Greg Proechel, Ferris, New York, NY
Charred Broccolini with Yogurt and Cashews
Learn how to cook broccolini with this recipe for charred stalks on a bed of yogurt, topped with grapes, cashews and Brussels sprouts, from Ferris in NYC.
Prep Time
20
minutes
Cook Time
20
minutes
Servings
4
Total time: 40 minutes
Ingredients
- 1 cup Greek yogurt
- ⅔ cup, plus 2½ teaspoons, extra-virgin olive oil, divided
- 1 teaspoon ground Sichuan peppercorns
- ⅔ cup white balsamic vinegar
- ⅓ cup fish sauce
- ½ lemon, juiced (roughly 1½ tablespoons)
- Oil, for frying
- ¼ cup Brussels sprouts, leaves only
- Salt, to taste
- 1 bunch broccolini
- 2 tablespoons roast cashews, roughly chopped
- ¼ cup grapes, thinly sliced
- 1 lemon, zested
Directions
- In a small bowl, whisk together the yogurt, ⅔ cup olive oil and peppercorns until smooth. Set aside.
- In a separate bowl, whisk together the white balsamic, 1½ teaspoons olive oil, fish sauce and lemon juice. It's OK if it looks slightly broken.
- Heat a fryer or a small pot filled with 3 inches of oil to 350°. Fry the Brussels sprout leaves for 20 to 30 seconds, or until crispy and lightly golden. Place on a paper towel-lined plate and season with salt.
- Heat a large cast-iron pan over high heat until very hot. Add the remaining teaspoon of olive oil and the broccolini. Cook the broccolini until lightly charred and tender, tossing every 20 seconds.
- Remove the broccolini from the pan, place it into a bowl and season with 3 tablespoons of the vinaigrette and salt and pepper.
- To serve, place a generous spoonful of the yogurt mix onto the bottom of a plate or bowl, and place the broccoli on top. Sprinkle with the Brussels sprout leaves, cashews, grapes and lemon zest.