Vibrant Broccolini Salad with Parmesan and Pancetta
Indulge in the vibrant flavors of our exquisite Broccolini Salad featuring thin, tender stalks of broccolini cooked to perfection using a hybrid sauté-steam method. This delightful salad is a milder and more delicate alternative to traditional broccoli, with a meaty crunch. Immerse your taste buds in the savory goodness of meaty pancetta, the sharpness of Parmesan, and a hint of red pepper flakes, creating a mouthwatering fusion of freshness and depth. Elevate your dining experience with this crunchy and nutrient-packed side dish, that will accompany any chicken or steak main course.
Ingredients
- Broccolini or Baby Broccoli – 8 oz package is great for 2 servings. Do not throw out the stems cut them around 1 inch and serve.
- Pancetta: Trader Joes sells 4 oz prepackaged diced pancetta which works well in this recipe.
- Small Shallot: Dice shallot into small peices.
- Red Pepper Flakes: Adjust to your preference for heat.
- Avocado: Hass avocado provides the desired taste for this salad.
- Garlic: 2 cloves of minced garlic add brightness to the broccoli
- Lemon Juice
- Shredded Parmesan
- Grape Tomatoes: Slice the tomatoes in half for easy bitefuls.
Instructions for Broccolini Salad
- Grab a saute pan with high sides and set aside lid heat pan over medium heat.
- Add pancetta until brown and crispy, around 5 minutes
- Use a slotted spoon to remove the cooked pancetta to a clean plate and set aside leaving the pancetta fat in the pan for the broccolini
- In the leftover pancetta fat, add diced shallot, minced garlic and pepper flakes. Cook until fragrant. Approximately 30 seconds.
- Add broccolini, stir to coat for 2 – 5 minutes.
- Add juice of 1 lemon, cover and cook until broccolini is tender. Approximately 3 minutes
- Remove lid and turn off heat, stir in pancetta, parmesan, salt and pepper.
Broccolini Salad with Parmesan and Pancetta
Indulge in a tasty broccolini salad, where tender greens meet the savory crunch of pancetta and the rich, creamy notes of Parmesan cheese. This dish perfectly balances nutrition with gourmet flavors, making it an ideal choice for a sophisticated side or a light, healthful meal.
Ingredients
- 8 oz broccolini or baby broccoli washed rinsed with ends chopped
- 2 garlic cloves minced
- 4 oz pancetta diced
- ¼ cup parmesan grated or shredded
- 1 lemon juiced
- 1 cup grape tomatoes halved
- 1 small avocado thinly sliced
- 1 small shallot diced
- ½ tsp red pepper flakes
- salt and pepper
Instructions
- On a saute pan with high sides and a glass lid heat over medium.
- Add pancetta until brown and crispy, around 5 minutes
- Use a slotted spoon to remove the cooked pancetta to a clean plate and set aside leaving the pancetta fat in the pan for the broccolini
- In the leftover pancetta fat, add diced shallot, minced garlic and pepper flakes. Cook until fragrant. Approximately 30 seconds.
- Add broccolini, stir to coat for 2 – 5 minutes.
- Add juice of 1 lemon, cover and cook until broccolini is tender. Approximately 3 minutes
- Remove lid and turn off heat, stir in pancetta, parmesan, salt and pepper.