Charred Broccolini with Preserved Lemon & Caper Dressing
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
176 kcal
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Cuisine
Mediterranean, Middle Eastern
Charred Broccolini with Preserved Lemon & Caper Dressing
Description
This dish starts by roasting broccolini or regular broccoli florets in a very hot oven until just tender with charred edges, which adds a smoky depth. The dressing mixes olive oil with the briny sharpness of capers, the citrusy brightness of preserved lemon and fresh lemon juice, minced garlic, and salt. Tossing the hot roasted broccolini immediately in the dressing allows it to absorb these flavors.
The result is a vegetable side with balanced textures and flavors—the tender-crisp bite of broccoli with contrasting char, uplifted by the bright, slightly salty dressing. Adding parsley brings freshness, while optional toppings like crumbled feta or toasted seeds add richness and crunch.
This recipe notes the inspiration source and suggests adapting oven temperatures for your equipment. It encourages seeing the source post for serving ideas and leftover uses, highlighting preserved lemon as a key ingredient that can be homemade or substituted. The optional extras allow customization for different meal contexts.
Ingredients
- 1 pound broccolini with the ends trimmed, or regular broccoli cut into florets, aka Tenderstem broccoli
- 4 tablespoons extra virgin olive oil divided
- 2 tablespoons capers drained, rinsed, and roughly chopped
- 1½ tablespoons lemon skin or preserved lemon puree, chopped preserved
- 1 garlic minced, clove
- 1 tablespoon lemon juice fresh
- ½ teaspoon salt
- 3 tablespoons parsley chopped leaves
To serve as a broccolini salad (optional)
- 3½ ounces feta cheese optional
- 3 tablespoons toasted seeds (optional)
Instructions
- Place the sheet pan in the oven and preheat it to 440 °F.
- Meanwhile, put the broccolini (or broccoli) in a large mixing bowl, and drizzle with 2 tablespoons of olive oil. Toss everything well to combine.
- When the oven is at temperature, remove the preheated baking tray and arrange the broccolini (or broccoli) evenly in the tray. Reserve the mixing bowl for the marinade.
- Roast until cooked with crispy, charred edges – turning or stirring after 10 minutes. It takes 15 to 20 minutes for broccolini and up to 30 minutes for broccoli to reach the perfect tenderness and char in my oven.
- In the meantime, place the remaining 2 tablespoons of olive oil in the reserved mixing bowl. Add the capers, preserved lemon, garlic, lemon juice, ½ teaspoon salt, and most of the chopped parsley. Give the marinade a quick stir.
- As soon as the broccolini is done cooking, place the just-tender, charred broccolini in the marinade while hot – even if you plan on serving the dish cooled – and toss to combine.
- Arrange the tenderstem broccoli (or broccoli florets) on a serving plate. Top it with the remaining parsley and serve warm. Alternatively, if you prefer a room-temperature broccolini salad, allow the broccoli to cool down before topping it with the feta and toasted seeds.
Notes
- This recipe is inspired by Julia Turshen’s charred broccoli with capers and lemon and incorporates preserved lemon for brightness.
- Use a conventional oven setting and adjust temperature as needed for your equipment to achieve charred, tender broccolini.
- You can make preserved lemon at home or use a quick substitute to add characteristic flavor to the dressing.
- Optional toppings include crumbled feta cheese and toasted seeds to add richness and texture.
- See the original blog post for serving suggestions and ideas for leftover uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 437mg | 18% |
| Potassium | 25mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2260IU | 45% |
| Vitamin C | 110mg | 122% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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