Salad is good, but this, this salad is great. Broccolini, which is thinner and smaller than broccoli and kind of like its lil’ cousin, cooks up fast and is mellow in flavor. If you can’t find it you could also use broccoli rabe, which is a little more bitter but also delish. And burrata is basically fresh mozzarella that is split open and stuffed with a mixture of more fresh mozzarella and cream. So, basically, heaven. If you can’t find burrata, a ball of plain old trusty fresh mozz will do just fine!
- ½ pound broccolini
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- 1 hard boiled egg, white and yolks separated and minced
- 2 tablespoons minced shallot
- 1 tablespoon minced capers
- 1 tablespoon minced pepperoncini peppers
- 1 tablespoon finely chopped Italian parsley, plus more for garnish
- 1 teaspoon finely chopped chives, plus more for garnish
- 1 teaspoon Dijon mustard
- 1 teaspoon sherry vinegar
- 1 (8-ounce) ball burrata cheese
Preheat a large dry cast iron pan over high heat until smoking. Toss the broccolini, olive oil and salt in a bowl to coat. Add the broccolini to the hot skillet and cook, flipping midway, until slightly charred but still somewhat crisp, 2 minutes per side. Transfer to a plate and refrigerate, uncovered, for 10 minutes.
While the broccolini is cooling, make the dressing: Combine the egg, shallot, caper, pepperoncini, parsley, chives, mustard and vinegar in a bowl until well incorporated.
Place the burrata in the middle of a plate and cut a slit in the top to open it (some of the cream inside may ooze out; awesome!).
Arrange the broccolini around the burrata and drizzle with the dressing. Garnish with more parsley and chives and serve.