Charred Broccolini with Grapes & Cashews

I wish I could take credit for this, however, credit goes to executive chef GREG PROECHEL of New Your’s Ferris restaurant.  This recipe was a featured article in People Magazine.  I did change it up a bit and the items I added are indicated with an asterisk.



1 cup plain Greek Yogurt

1 1/8 tsp black pepper

*1 tsp smoked paprika

1/3 cup plus 1 1/2 tsp extra virgin olive oil, divided

1/2 tsp kosher salt, divided

1/3 cup balsamic vinegar

2 1/2 Tbsp fish sauce

2 tsp lemon zest, plus 1 Tbsp fresh lemon juice from 1 lemon, divided

*3 Tbsp olive oil, divided

4 medium brussels sprouts, leaves separated(1/2 cup leaves)

2 – 8 oz bunches brocolini, trimmed 1/4 cup chopped roasted cashews

*1/4 cup whole oven roasted garlic cloves

1/4 cup quartered seedless red grapes

*1/4 cup shaved parmesean


Whisk together yogurt, 1 tsp black pepper, 1 1/2 tsp olive oil, smoked paprika, 1/4 tsp kosher salt in a small bowl. Whisk together balsamic vinegar, fish sauce, lemon juice and remaining 1/3 cup olive oil in a separate bowl.  Set bowls aside

Heat 1 1/2 Tbl olive oil in a large cast iron skillet over medium high heat, swirling to coat. Add brussels sprout leaves; cook, stirring occasionally, until crispy, 1-2 mintes. Remove with slotted spoon; drain on paper towels.

Add remaining 1 1/2 Tbl olive oil to skillet on medium high.  Add broccolini, and cook, turning occasionaly, until charred and tender, about 2 minutes per side. Remove broccolini from heat; season with remaining 1/8 tsp black pepper and 1/4 tsp salt.

To serve, spread yogurt mixture onto a platter, and arrange broccolini on top. Sprinkle with brussels sprout leaves, cashews, garlic, parmeasan, grapes and lemon zest. Drizzle with 1/2 cup of the balsamic vinaigrette.

*Items I added to original recipe

Charred Broccolini with Grapes & Cashews

I must admit this is not an original recipe, however, I did change it up a bit to my liking.  I think you will like it.  The original recipe came from People Magazine and a feature from Executive Chef GREG Proechel of New York’s Ferris restaurant.  I will asterisk the items I added.