Crumbled Feta and Toasted Pistachio Charred Broccolini Salad Recipe
Raise your hand if you too adore charred broccolini. We like it tossed i in pasta with browned sausage, as a side with garlicky toasted breadcrumbs, or in this Charred Broccolini Feta and Pistachio Salad Recipe.
1cupcooked black-eyed peasor black lentils or black beans
1/4cuproasted and salted pistachiosfinely chopped
2ouncescrumbled feta cheese
Instructions
Cook The Broccolini: In a small cast-iron fry pan over medium-high heat, warm 1 tablespoon of the olive oil until almost smoking. Add half of the broccolini and cook, stirring occasionally, until lightly charred and crisp-tender, 3 to 4 minutes. Season with salt and transfer to a plate.Warm the remaining 112 tablespoon olive oil in the pan and cook the remaining broccolini. Season with salt, add the garlic and red pepper flakes and cook, stirring constantly, for 1 minute. Return the first batch of broccolini to the pan and toss to rewarm, about 30 seconds. Serve immediately.
Serve The Salad: Arrange the greens on a serving plate then top with black-eyed peas, pistachios, feta, and charred broccolini. Drizzle with remaining olive oil and squeeze lemon over the top and serve.