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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.

Ingredients

1 bunch broccolini, ends removed
Rosemary oil
Sea salt
Black pepper
½ cup cooked freekeh
½ cup arugula
1 lemon
Walnuts (optional)

Directions

1.

Toss broccolini with rosemary oil and a pinch of sea salt and pepper.

2.

Place on a tray and roast at 450 degrees for 15 minutes, then remove and allow to cool.

3.

Place in salad container over the freekeh and top with gribiche.

4.
Add ½ cup of arugula and store in the fridge.

Directions

1.

Season with a squeeze of lemon if you desire and walnuts from your condiment kit.

2.

You can gently warm this dish on low in the microwave for 40 seconds.

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