Everyone knows that it is the time of year to take in all the nutrients, vitamins, and minerals you can get in order to combat all the pesky illnesses that come along with the winter. Vegetables are the richest source for all of these benefits and yet, as a whole in the United States, it is what we consume the least. In fact, The Guardian reported that only 9% of people consume the minimum daily vegetable recommendation of two to three cups per day. For many of us, this is due primarily to the stigma surrounding how vegetables taste. As a restaurant, it is our job to introduce new ways of eating everyday foods to our customers that have most likely not been considered before. This is why we’re giving you one of our all-time favorite veggie-packed recipes, a hearty grilled broccolini salad, which has received rave reviews and can be paired with a meal or eaten all on its own!
Red Pepper Romesco
6 ea. roma tomatoes
1 ea. sliced yellow onion
4 ea. roasted red peppers
6 cloves garlic
½ can adobo chipotle
1 tbsp. paprika
½ cup sherry vinegar
¼ cup red wine vinegar
2 cups extra virgin olive oil (evoo)
2 cups toasted pine nuts
1 tbsp. sugar
1 tbsp. salt
- Cover tomatoes and onion in evoo, salt, and pepper and grill until charred.
- Combine all ingredients in a food processor except for extra virgin olive oil and blend until smooth.
- Continue blending and slowly add the evoo.
- Season with salt and more red wine vinegar if necessary.
Grilled Broccolini Salad
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 4 servings
1 tsp. white wine vinegar
1 ea. poached egg
1 lb. broccolini
¼ lb. prosciutto
4 ea. eggs
1 qt. red pepper romesco
4 tbsp. sharp pecorino cheese
1 tsp. evoo
Salt and Pepper to Season.
- Bring small pot of water to boil and add a dash of white wine vinegar.
- Crack egg in the water and simmer for 3 and ½ minutes or until whites are cooked but yolk is still runny.
- Place in ice water.
- Put pre sliced prosciutto onto baking tray with a baking sheet and non stick cooking spray.
- Cook on 275 for 10-15 minutes or until crispy.
- Trim off bottom inch of broccolini stalks.
- Bring a pot of seasoned water to boil.
- Blanche broccolini for 45 seconds and place in ice water then remove and dry.
- Toss in evoo, salt, and pepper
- Either grill until charred or roast in oven at 425 for 8 minutes.
- Place grilled or roasted broccolini on a plate.
- Drizzle with the red pepper romesco.
- Add poached egg.
- Crumble crispy prosciutto on top.
- Finish with sharp pecorino cheese.
Well, that’s all folks! We hope you enjoy this delicious and easy to prepare dish. Remember, the food you eat can be either the safest and most powerful form of medicine or the slowest form of poison. So choose wisely because we are only given one body in this life and as we have proven, veggies don’t always have to taste bland!