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Broccolini Salad with Basil Vinaigrette

Ingredients

Scale

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.

Find it online: https://melissamayo.com/recipe/broccolini-salad-with-basil-vinaigrette/