Thursday, December 29, 2011


We had some poor broccolini leftovers languishing away in the fridge. They were delicious five days ago at Christmas dinner but now they were on the verge of getting a wee bit slimy. So I decided to breathe a little life into them by throwing them in the frying pan with this spicy vinaigrette. Evidently it worked because Mr. Lawyer went back for seconds and cleaned up the pan. 
Broccolini with Spicy Sesame Vinaigrette 
(adapted from Bon Appetit)
2 bunches broccolini (1 lb.)
Kosher salt
2 tablespoons plus 1 tsp. toasted white sesame seeds
1/2 teaspoon crushed red pepper flakes plus more to taste
2 tablespoons plus 1 tsp. vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon distilled white vinegar
2 teaspoons minced garlic
Freshly ground black pepper
1. Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
2. Finely chop 2 Tbsp. sesame seeds and 1/2 tsp. red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 tsp. sesame seeds and more red pepper flakes, if desired.

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