A warm, vibrant salad that brings together smoky broccolini, tender white beans, fresh herbs, and a zingy lemon-garlic vinaigrette. It's quick to prepare, full of texture, and works beautifully as a vegetarian main or a side with grilled meats or fish.
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Heat 1½ tbsp olive oil in a grill pan or cast iron skillet over medium-high heat.
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Toss broccolini with a pinch of salt and lightly coat with olive oil.
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Add to the hot pan in a single layer (work in batches if needed).
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Sear for 3–4 minutes per side, pressing down gently with tongs for maximum char, until bright green and crisp-tender with some golden or blackened spots.
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Transfer to a plate and let cool slightly.
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In a small bowl or jar, whisk together the lemon juice, garlic, Dijon, olive oil, and salt and pepper.
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Add a pinch of red pepper flakes or sumac if using.
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Taste and adjust seasoning as needed. Set aside.
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In a mixing bowl, combine white beans, sliced red onion, parsley, and lemon zest.
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Add in the charred broccolini, chopped into large bite-sized pieces.
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Toss everything gently with the lemon-garlic dressing to coat evenly.
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Plate the salad and top with shaved parmesan or crumbled feta, if using.
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Sprinkle with toasted almonds or pine nuts for added texture.
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Serve warm or at room temperature with a final drizzle of olive oil and a crack of black pepper.
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Wine: A crisp Sauvignon Blanc, Grüner Veltliner, or dry rosé
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Pair With: Grilled chicken, salmon, roasted carrots, or flatbread
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Storage: Keeps well in the fridge for up to 2 days—great for meal prep!
Ingredients
Directions
-
Heat 1½ tbsp olive oil in a grill pan or cast iron skillet over medium-high heat.
-
Toss broccolini with a pinch of salt and lightly coat with olive oil.
-
Add to the hot pan in a single layer (work in batches if needed).
-
Sear for 3–4 minutes per side, pressing down gently with tongs for maximum char, until bright green and crisp-tender with some golden or blackened spots.
-
Transfer to a plate and let cool slightly.
-
In a small bowl or jar, whisk together the lemon juice, garlic, Dijon, olive oil, and salt and pepper.
-
Add a pinch of red pepper flakes or sumac if using.
-
Taste and adjust seasoning as needed. Set aside.
-
In a mixing bowl, combine white beans, sliced red onion, parsley, and lemon zest.
-
Add in the charred broccolini, chopped into large bite-sized pieces.
-
Toss everything gently with the lemon-garlic dressing to coat evenly.
-
Plate the salad and top with shaved parmesan or crumbled feta, if using.
-
Sprinkle with toasted almonds or pine nuts for added texture.
-
Serve warm or at room temperature with a final drizzle of olive oil and a crack of black pepper.
-
Wine: A crisp Sauvignon Blanc, Grüner Veltliner, or dry rosé
-
Pair With: Grilled chicken, salmon, roasted carrots, or flatbread
-
Storage: Keeps well in the fridge for up to 2 days—great for meal prep!