1/2 cup dry sherry
1/4 cup sherry vinegar
1/4 cup agave nectar
4 large shallots, thinly sliced
1/2 cup golden raisins
1 teaspoon chopped fresh thyme
1 1/2 teaspoons kosher salt
2 Meyer lemons, zested and juiced (can substitute regular lemons)
4 garlic cloves, minced
2 teaspoons chopped fresh rosemary
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
1 cup olive oil
Grilled Broccolini Salad:
2 lbs. broccolini, stems trimmed
1 lb. ciabatta, sliced 1/2-inch thick
Extra virgin olive oil for garnish
Meyer Lemon wedges for garnish (can sub regular lemon)
1/4 cup pine nuts, toasted
Prepare Pickling Liquid: In a small saucepan, combine the sherry, vinegar and agave syrup and bring to a boil.
Slice Shallots: Place the thinly sliced shallots in a small heatproof bowl. Add the raisins, chopped thyme, salt and the hot pickling liquid. Cover the bowl with plastic and set aside.
Make Vinaigrette: Combine lemon zest, juice, minced garlic, chopped rosemary, red pepper flakes and salt in a medium bowl. Whisk in the olive oil.
Grill Broccolini: Heat a ridged grill pan over medium-high heat. On a sheet pan, toss the broccolini with half of the vinaigrette. Working in batches, grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 5 minutes. Transfer the broccolini to a bowl, cover with foil and let steam for 5 minutes.
Grill Ciabatta: Lay the bread slices on a sheet pan and brush both sides generously with the rest of the vinaigrette. Grill the ciabatta over moderate heat until crisp, 1 minute. Cut the ciabatta into 1-inch cubes. Place back onto the sheet pan until ready to serve.
Serve: Lay out all first course plates in a single layer. Divide the grilled bread evenly among the plates. Top with the broccolini. Drain the raisins and shallots. Scatter the raisins and shallots over the broccolini. Garnish each plate with a drizzle of extra virgin olive oil, a lemon wedge and toasted pine nuts. Wipe plate rim and serve.
Recipe adapted by Parties That Cook® from Food and Wine Magazine June 2011