Charred Broccolini & White Bean Salad

For the Salad

1 bunch broccolini (~10 oz), trimmed

1 ½ tbsp olive oil, for charring

1 cup white beans (cannellini or great northern), rinsed and drained

¼ cup red onion, thinly sliced

½ cup flat-leaf parsley, roughly chopped

Zest of 1 lemon

Shaved parmesan or crumbled feta (optional)

2 ¾ cups toasted almonds or pine nuts, for crunch (optional)

For the Lemon-Garlic Dressing

3 tbsp extra virgin olive oil

1 ½ tbsp lemon juice (about ½ lemon)

1 clove garlic, finely grated or minced

1 tsp Dijon mustard

Salt & pepper, to taste

Optional: Pinch of red pepper flakes or sumac for brightness

Char the Broccolini

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.

Make the Dressing

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.

Assemble the Salad

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.

Garnish & Serve

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.

Serving Suggestions