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Roasted Broccolini Salad with Whipped Ricotta

Broccolini Salad

Celebrate fresh broccolini with this bright vegetarian dish. 

In this light-yet-decadent side dish, roasted broccolini is dressed with lemon, red chili flakes and garlic confit then layered on top of fluffy whipped ricotta and finished with roasted hazelnuts and honey.

Roasted Broccolini Salad with Whipped Ricotta

Serves | 3 to 4 |

  • 3 bunches broccolini
  • 5 cloves garlic, sliced
  • 3 Tbsp olive oil
  • 1 tsp red chili flakes
  • 1 lemon, juiced and zested
  • 1 large handful hazelnuts, toasted and roughly chopped
  • 1 cup whole-milk ricotta cheese
  • 2 Tbsp heavy cream or half and half
  • honey, to drizzle

Preparation | Preheat the oven to 400°F. In a small pan, heat garlic and olive oil on low. Gently simmer until garlic is tender and fragrant, stirring often to prevent any browning; about 5 to 7 minutes. Set aside to cool.

Lightly toss broccolini in olive oil and spread in a single layer on a sheet tray; season with salt and roast for 10 to 12 minutes, set aside to cool.

In a medium bowl, vigorously whisk together ricotta and heavy cream until smooth and fluffy for roughly 2 to 3 minutes; season to taste.

Spoon and smear ricotta on the bottom of a serving platter. In a mixing bowl, add broccolini, chili flakes, lemon juice and zest. Drain the garlic from the oil, reserving the oil, and add to broccolini; toss to combine and season to taste.

Serve broccolini over ricotta and top with hazelnuts, finish with a few spoonfuls of reserved garlic oil and a light honey drizzle. 

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Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.

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