Broccolini with Gribiche
This simple vegetarian recipe features a healthier version of Hollandaise.
"Broccolini, the longer-stemmed and more tender broccoli, is sweeter than its friend broccoli rabe, which is a bitter green," explains Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "Here, it's topped with a protein-packed condiment called gribiche."
This recipe is part of our meal prep series. Click here for all the details.
Toss broccolini with rosemary oil and a pinch of sea salt and pepper.
Place on a tray and roast at 450 degrees for 15 minutes, then remove and allow to cool.
Place in salad container over the freekeh and top with gribiche.
- Add ½ cup of arugula and store in the fridge.
At your desk:
Season with a squeeze of lemon if you desire and walnuts from your condiment kit.
You can gently warm this dish on low in the microwave for 40 seconds.