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.
Charred Broccolini with Yogurt and Cashews
Recipe adapted from Greg Proechel, Ferris, New York, NY
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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
1. In a small bowl, whisk together the yogurt, ⅔ cup olive oil and peppercorns until smooth. Set aside.
2. 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.
3. 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.
4. 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.
5. Remove the broccolini from the pan, place it into a bowl and season with 3 tablespoons of the vinaigrette and salt and pepper.
6. 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.