Rejoice!!!! Broccolini Season is upon us!!!! I had to grab some right away and then figure out what to make with it. We’re well into the Summer of Salads (#summerofsalads) and last week featured the broccolini!
(I love how it is described: “A delicious cross between broccoli and Chinese kale”)
Broccolini Glamour Shot!
Italian Orzo Salad
(makes 6 meal size servings)
8 oz (1/2 box) of Orzo, prepared according to package instructions (rinse after prepared to wash off excess starchiness, and also to help cool to room temp)
1 lb fresh broccolini
8oz container of small baby mozzarella, chopped into small pieces
2 cans of white beans (Great Northern or Cannelini), rinsed and drained
1 package baby spinach, cut into thin strips
1 pint grape tomatoes, seeded and quartered
1/3 cup olive oil (or a little more if needed to thin it out a bit)
1/2 lemon, juiced
1 tbsp shallot, finely minced
1/2 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
1. Bring a large pot of water to boil and add a pinch of salt. Add broccolini and allow to boil for 2-4 minutes. Meanwhile prepare a large bowl of cold water with ice cubes. After broccolini has cooked, drain water from pot and put broccolini into the ice bath. Allow to sit for 10 minutes, then lay out on paper towels to dry. Chop into small pieces, both head and stalk.
2. In a small bowl, combine the oil, lemon juice, shallot, parmesan, salt, and pepper.
3. In a large bowl, combine orzo, broccolini, mozzarella, beans, spinach, and tomatoes. Add dressing and toss until fully incorporated.
4. Store in an airtight container and refrigerate – enjoy for up to a week!