If you’re not feeling Mediterranean as the direction for you broccolini, this recipe is a great alternative. This Japanese inspired broccolini dish keeps things light with a delicious dressing. We actually use this dressing all the time on other veggies, fish, and more. Give it a try and let us know what you think!
- 2 bunches broccolini (about 1 lb. total), trimmed, halved lengthwise
- Kosher salt
- ¼ cup tahini
- 2 Tbsp. white miso
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. mirin (sweet Japanese rice wine)
- 1 Tbsp. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
- 4 Tbsp. vegetable or other neutral oil, divided
- 2 tsp. honey, divided
- ½ lemon, seeds removed
- Toasted sesame seeds (for serving)
Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 3–5 minutes. Drain and transfer to paper towels. *Try not to over boil the broccolini
Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.
Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.
Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.
Recipe adapted from Bon Appetit magazine.