Broccolini vinaigrette with chopped egg and red onion ~ Ham Pie Sandwiches

20 April 2014

Broccolini vinaigrette with chopped egg and red onion

Broccolini vinaigrette with chopped egg and red onion

Everyone has been on the asparagus bandwagon lately. I have too. The roasted asparagus is just jumping onto our plates. But you know what? So are all the other spring vegetables.

How about broccolini?

No one is singing the praises of broccolini this spring. Why not? It's tender, delicious, sweet, and available in nice bunches for your eating pleasure. Go get some!

Broccolini and broccoli rabé are not quite the same thing. Broccolini is sweeter and has bigger, floppier blossoms; broccoli rabé is more bitter, with tighter, more broccoli-like blossoms. They're close enough to each other that they're frequently mislabeled, and they're definitely interchangeable in recipes, but the two flavors will be a little different. If you prefer a more tender green, broccolini is the way to go; if bitter greens are your thing, broccoli rabé. Either one should make a delicious salad.

You can, of course, make this with asparagus too, but why not go for something completely different?

Broccolini vinaigrette with chopped egg and red onion

Broccolini vinaigrette with chopped egg and red onion

broccolini
red onion
hard-boiled egg
olive oil
lemon wedge
salt & pepper

If you need to hard-boil an egg, do it in advance. I boil mine for eight to nine minutes, depending on size, and ice them immediately when done. You can use whatever method you like best.

Start by trimming the ends of as much broccolini as you want to eat. I used half a small bunch for one lunch-sized serving; a whole bunch could serve two for lunch or three to four as a side.

Steam your broccolini over boiling water. After three minutes, pull out all the thinner stems. Continue to steam the thicker stems for about two more minutes before pulling them as well. (If you're using broccoli rabé, you may need to add a few minutes to the steaming time.) Let them sit for a minute to let the clinging water evaporate, but don't shock them in cold water unless you want a cold salad.

While your broccolini is steaming and resting, finely mince a slice or two of red onion. You can also use shallot if you like. Peel your hard-boiled egg and finely mince it as well. You'll want about half an egg per serving; I left the second half of mine whole and just ate it alongside my broccolini with some salt and extra red onion.

Dress your broccolini in a light drizzle of olive oil, turning to coat all sides. Arrange the pieces on a plate. Squeeze a lemon wedge over all, scatter with a tablespoon of red onion and one of egg, and season with salt and pepper.

It's so good.

What new spring vegetables are you most excited to eat?

9 comments:

Catherine said...

We've had asparagus twice in the past couple of weeks, and my husband told me he's "getting sick" of it! What the what?

It's not really spring yet in MN, unfortunately. :( Our spring veggies come from elsewhere right now. Not for long, though!

Sippity Sup said...

If I were the snooty francophile I aspire to then I'd call this Broccolini in Mimosa Sauce! GREG

Michelle said...

I love broccolini. It's so lovely. At the old job, they would always get a big tray of it with the crudite and it would be my goal to eat it all. It's just so good! I haven't seen any start to pop up at the store yet, but a chopped egg on top sounds divine!

Erin @ The Speckled Palate said...

I'm a HUGE fan of broccolini... and this recipe of yours makes me want to do some experimenting with it in my kitchen because it's incredibly flavorful. Nice work, lady!

Joanne said...

I am more than happy to jump on the broccolini bandwagon with you!! THat vinagirette on top looks awesome. I love adding eggs into random places.

Alanna Taylor-Tobin said...

This looks divine! I love your non-recipe recipe. Organic asparagus just jumped back up to $9/pound (why? why?) so I think there is broccolini vinaigrette in my future. :)

sprinklesandsauce said...

we recently discovered broccolini and loved the taste!

nancy at good food matters said...

I have been on the asparagus bandwagon! but your point is well-taken, about the interchangeability of preparations---very versatile. I like both broccolini and rabe.

plasterer bristol said...


This sounds lovely. Going to give this a go. thanks for sharing this recipe.


Simon