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Roasted Brocollini Salad with Confit of Shallots and Peppadews

Roasted Brocollini Salad with Confit of Shallots and Peppadews

The richness of the confit of shallots works well with the sharpness of the pepperdews along with the peach flavors from the stone fruit nectar vinaigrette

Roasted Brocollini Salad with Confit of Shallots and Peppadews

SEVRES 2-4

 INGREDIENTS:

5-6 shallots, peeled and quarteredabout 1 cup+ of olive oil

2 bay leaves

3-4 heads broccolini, split into florets

2 tablespoons Delightful Palate’s Stone Fruit Nectar Vinaigrette

Kosher salt and freshly cracked black pepper to taste

1 teaspoon red pepper flakes

6 peppadew, sliced

¼ cup of toasted pine nuts

 for the shallot confit:

5-6 shallots, peeled and quartered

about 1 cup+ of olive oil

2 bay leaves

 Make the shallot confit:

Pre-heat the oven to 350º. 

Place the shallots into a small loaf pan. You want them to evenly cover the bottom of the pan, so adjust the amount of shallots accordingly. Then, pour enough olive oil over the top so that the shallots are completely submerged. Depending on the size of your loaf pan, you will use one cup or more of olive oil to do this, which seems like a lot, but that olive oil is useable after the shallots are cooked. Add the two bay leaves. 

Bake the shallots for about 40 minutes, until they are completely cooked and soft. Allow to cool slightly, then transfer to a mason jar, cover. Set aside if you're using soon, or in the fridge if you're storing for later use. 

 For the Brocollini

3-4 heads broccolini, split into florets

2 tablespoons Delightful Palate’s Stone Fruit Nectar Vinaigrette

Kosher salt and freshly cracked black pepper to taste

1 teaspoon red pepper flakes

 Preheat oven to 475 degrees F. Line a baking sheet with parchment paper. Spread the broccolini on the baking sheet and drizzle with Delightful palate’s Stone Fruit nectar

Using tongs, gently toss the florets in the vinaigrette to combine and sprinkle with the red pepper flakes.

Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy. Transfer to a serving bowl. 

Top the broccoli with some of the shallot confit (about half), several peppadew slices,  and finish with the toasted pine nuts and a drizzle of the Stone Fruit Nectar  vinaigrette  and serve immediately, warm.