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
Kosher salt, to taste
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.