Try a fresh and flavorful new way to prepare grilled broccolini. Top it with bold flavors like dried Rainer cherries, chile de Arbol, and crumbled feta cheese. Don’t forget the breadcrumbs for added crunch appeal.
Grilled Broccolini with Cherry, Chile, and FetaPrint This Recipe Total time Yield 4–6Published
- 3 ounce dried cherries
- 2–3 dried chile de Arbol (split, seeded and roughly chopped)
- ¼ cup red wine vinegar
- 1 tablespoon canola oil
- ¼ cup panko breadcrumbs
- kosher salt (as needed for breadcrumbs, water and seasoning)
- 2 pinch freshly cracked black pepper (divided, plus more for seasoning)
- 1 ½ pound fresh broccolini (ends lightly trimmed)
- extra-virgin olive oil (as needed for grilling and drizzling at the end)
- 1–2 ounce feta cheese (crumbled)
In a small bowl soak the dried cherries and crumbled dried chile de Arbol in the vinegar for at least 1 hour.
In a small skillet heat the canola oil over medium-high heat until it just begins to shimmer. Stir in panko, a pinch each salt and pepper. Cook, stirring often until crumbs are golden, about 3 minutes. Remove from skillet to keep from burning and set aside.
Meanwhile, to blanch the broccolini, bring a large pot of salted water to a boil and set a large bowl of ice water next to the stove. Divide the broccolini into two or three bunches and place one bunch into the boiling water. Cook until bright green and slightly tender, about 2 minutes; transfer to the ice water. Repeat with the remaining broccolini. Drain and transfer to a towel to dry.
Light a charcoal grill or turn a gas grill to medium-high heat. Coat the blanched broccolini with some extra-virgin olive oil and season with big pinch each kosher salt and black pepper. Place the stalks on the grill in a single layer, turning with tongs to cook evenly, until deeply charred in places. Don’t be afraid to let them really blacken here and there, that’s the point.
Move the grilled broccolini to a serving plate. Pour the dried cherries and all their liquid over the top, sprinkle with feta cheese, season with salt, pepper, and a drizzle of extra-virgin olive oil. Garnish with breadcrumbs. Serve warm or at room temperature.