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Active Time
20 minutes
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Total Time
20 minutes
Use this dressing to add zip to broccolini, also sold as baby broccoli or Asparation.
Ingredients
Makes 4 servings
Step 1
Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
Step 2
Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.
Nutrition Per Serving
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Reviews (16)
Back to TopHad to find something new for broccoli. This worked. I used rice vinegar, plain, as it is my usual substitute. Served it with the cedar plank salmon and mustard mashed potatoes which we have been enjoying since the day the recipe came out. Used a spice picked up in a Moroccan souk instead of the pepperoncini. It worked too. Obviously I was just looking for an idea when my brain stopped; I'd do all this again.
Anonymous
Victoria, BC
11/23/2018
PS I used brown rice vinegar, rather than the plain white called for...
andie1024
San Rafael, CA
8/22/2015
I tossed my steamed kale with this dressing tonight - so, so good.
andie1024
San Rafael, CA
8/22/2015
We had this a side to an orange hoisin sauced duck breast which went well with the Asian theme of our dinner. Had to half the recipe and my mistake was only not adding enough salt to the vinaigrette. Imagining that I had, I'll easily give 4 forks and make again! Oh - I also had black sesame seeds on hand to go along with the white - no difference in taste, but added a visual dimension.
Richdaman
Carrollton TX
11/23/2014
Added some mushrooms on the top that I sautéed lightly and then finished off with the slightest amount of sesame oil. The vinaigrette is wonderful!
bstully
Indianapolis, IN
2/2/2014
Simple to make. Everyone loved it, my husband even had seconds. Substituted unseasoned rice vinegar for the white vinegar. Served along with Asian glazed Salmon and sticky rice.
colleenpli
Boston, MA
9/27/2013
Very good, quick recipe. I had a but if leftover firm tofu and tossed it with the broccoli I and dressing, and had a hearty dish. I imagine other kinds of protein would be delicious, too.
Anonymous
San francisco
4/29/2013
Great! Would be good on broccoli too, and maybe snow peas or green beans. I added a little salt to the dressing.
lookaheadto
Chester County, PA
1/1/2013
The only thing I changed was leaving the toasted sesame seeds and red pepper flakes whole because I don't have a grinder. It was delicious, I love the spice, and I will make it again often!
Anonymous
Costa Rica
7/6/2012
After making this dish a couple of times, I have a few tweaks: first of all, I cut the broccolini bunch in half crosswise and boiled the thick ends for 3 minutes and the floret ends for 2-3 minutes. Second, I DEFINITELY use the spice grinder on the sesame seeds and red hot pepper flakes; the first time I tried to cut corners by "finely chopping with a knife" and only ended up with sesame seed parts all over the kitchen. I actually mixed up the entire dressing in my spice grinder after grinding the seeds (mine has a bowl that is removable for washing). Good recipe, easy and fast, something a little different to do with broccolini.
ajjaffin
Capitol Hill
6/13/2012
Amazing. It was delicious. I used a little more red pepper flakes because we like a little kick. I will make this again for sure.
LindsMaul
San Francisco, CA
4/3/2012
The spicy sesame vinaigrette is AMAZINGGGG!
molly1980
1/29/2012
While this was tasty, it needed something to brighten it up. Maybe a squirt of lemon or lime?
bicycle1
1/27/2012
Super simple and very tasty. My kids ate the broccolini with just soy sauce which left more of the spicy vinaigrette for my husband and me! Yum1
Anonymous
Berkeley, CA
1/22/2012
This is an easy great side for weeknight dinner! I substituted sherry vinegar for white vinegar and didn't have sesame oil on hand so I toasted the sesame seeds in a pan, then added oil and garlic, and let it simmer for a minute to let the flavor soak in. Delicious. I will definitely make this again!
Anonymous
Cleveland, OH
1/16/2012
