This Week's Recipe: Pomegranate Bistro's Broccolini Salad with Preserved Tomato Vinaigrette & Toasted Pine Nuts

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Chef Lisa Dupar is the culinary lead and mastermind behind her award-winning catering business, Dupar & Company, which has been running for over 25 years.

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This Week's Recipe: Pomegranate Bistro's Broccolini Salad with Preserved Tomato Vinaigrette & Toasted Pine Nuts

  • This Week's Recipe: Pomegranate Bistro's Broccolini Salad with Preserved Tomato Vinaigrette & Toasted Pine Nuts

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    Chef Lisa Dupar is the culinary lead and mastermind behind her award-winning catering business, Dupar & Company, which has been running for over 25 years. In 2005, she opened Pomegranate Bistro in Redmond, giving the Eastside a sort of comfy, neighborhood eatery it was sorely lacking. Here, she shares her recipe for a salad of earthy, bitter, dark green broccolini and toasted pine nuts brightened up with a preserved heirloom tomato vinaigrette.

    Broccolini Salad with Preserved Tomato Dressing & Toasted Pine Nuts

    1 bunch broccolini

    handful of julienned red and yellow bell peppers

    toasted pine nuts

    Trim broccolini and blanch in boiling water for two minutes. Remove and rinse with cold water. Combine broccolini with peppers and toss together with 1/4 cup of preserved tomato vinaigrette. Sprinkle with toasted pine nuts.

    Preserved Heirloom Tomato Dressing

    1 1/2 quarts heirloom tomatoes

    1 medium sweet onion, diced

    1 cup brown sugar

    1 tablespoon chopped garlic

    1 cup balsamic vinegar

    2 tablespoons extra virgin olive oil

    2 tablespoons salt

    ¼ teaspoon cayenne pepper

    1 teaspoon ground roasted fennel seed

    Sauté onions, tomatoes and garlic in olive oil. Reduce heat to low and add the balsamic vinegar and brown sugar. Continue to cook over low heat until the mixture reaches jam like consistency, about 30 minutes. Blend in blender until smooth. Refrigerate for later use.

     
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