Grilled Broccolini Salad

Pair with Long Meadow Ranch Pinot Noir Blanc, Anderson Valley
Recipe Courtesy of Kipp Ramsey
Yields 4-6 appetizer servings
  • 1 4 oz ball burrata
  • 2 bunches broccolini
  • 1/4 cup EVOO, plus more for finishing
  • 1 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • fresh ground black pepper
  • 1/4 cup pecans, toasted
  • 1 tsp Chef’s Finishing Salt
Special equipment
  • Blender
  • Preheat oven to 400F.
  • Blanch broccolini for 30 – 45 seconds in salted, boiling water. Remove broccolini from water and shock ¾ in an ice bath, remove and set aside on a paper towel lined plate.
  • Place the remaining broccolini, still warm, in a blender. Puree with extra virgin olive oil, kosher salt and lemon juice. If the purée is too thick, add more extra virgin olive oil.
  • Heat a grill to medium high and toss the chilled broccolini with olive oil and season with salt and pepper. Grill the broccolini until it gets some nice char.
  • Place the burrata on a heat safe dish and heat in the oven for one minute.
  • To plate, place 1/2 cup broccolini purée in the middle of a bowl, then place the burrata on top of the purée. Arrange the grilled broccolini around the burrata as desired. Finish with toasted pecans, chef’s finishing salt, fresh ground black pepper and drizzle with extra virgin olive oil.
  • For variations on this dish, substitute any vegetables you might use for fondue (carrots, romanesco, cauliflower), garnish with shaved radishes or pickled onions, almonds or seeds, or serve with grilled bread.
  • Chef’s note: Use the purée within 3 days or freeze for up to 6 months. The color of the purée will oxidize if not used the same day. Freezing will help preserve the color.