A vibrant green salad bursting with crunchy snap peas, broccolini, caramelized onions + peppers.
I am always looking for ways to get greens into my family. I find that they get excited by new recipes and this one didn’t disappoint.
It’s jam-packed with broccolini, snap peas, and broccoli slaw. If you cannot find broccoli slaw you can use baby kale or arugula.
The caramelized onions add so much rich flavor and the basil vinaigrette is incredible. I can see myself whipping up this dressing to toss with lettuce over and over again. Cause I have a thing for homemade vinaigrettes.
I have added salty feta, just because I love cheese, but you can make this a dairy-free salad and leave it out.
Time to devour my greens
xxx Chef MM
PrintBroccolini Salad with Basil Vinaigrette
Ingredients
FOR THE SALAD
- 2 TBS olive oil
- ½ red onion – cut into slivers
- 1 pack of baby broccolini
- 1 bag of broccoli slaw
- 1 bag of sugar snap peas
- 2 cups of mini peppers- cut into quarters
- 1 cup of roasted red peppers
- 3 Persian cucumbers – cut into slices
- 1 cup of good quality feta cheese (optional)
FOR THE VINAIGRETTE
- 2 cups tightly packed fresh basil leaves
- 1 clove garlic
- 1/2 tspn chilli flakes
- 1/2 cup good olive oil
- 2 TBS red wine vinegar
- 1 tsp coarse salt
- 1 tsp black pepper
Instructions
Combine all the ingredients for the basil vinaigrette in a high-powered blender and blend for 1 minute or until very smooth.
Add 2 TBS of olive oil in a sauté pan on medium heat. Cook the onions until golden and caramelized (8 minutes). Set aside and allow to cool.
Blanch the broccolini in salted boiling water for 2 minutes. Immediately remove and place them in an ice bath to stop the cooking. Dry well.
Lay the broccoli slaw on a flat platter. Top with the broccolini and cucumber slices. Add the fresh and roasted peppers. Top with caramelized onions and feta cheese. Dress just before serving.
SERVES 6
Notes
The dressing can be made ahead and refrigerated for up to 3 days.
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