This salad combines roasted broccolini with the brightness of pomegranate, the tangy punch of Meyer lemons (preserved or fresh), and a creamy, herby tofu dressing with a touch of heat. This dish feels both substantial and refreshing, with the rich, roasted flavor of broccolini complemented by bursts of citrus and pomegranate.
Ingredients
- 2 bunches broccolini, cut into bite-sized pieces
- 1 pomegranate, seeds removed
- 2 Meyer lemons, preserved or fresh
- 1 bunch cilantro
- ¼ cup lemon juice (preferably Meyer lemon)
- 1 tablespoon chili powder (e.g., Burlap & Barrel Silk Chili)
- 6 oz silken tofu
- Salt, to taste
Instructions
- Bring a pot of salted water to a boil. Add the broccolini and blanch for 3 minutes. Immediately transfer it to a salted ice water bath to preserve its crunch and vibrant color. Drain and set aside.
- If using preserved lemons, remove the pulp, rinse the zest, and soak it in water for 30 minutes to 1 hour to mellow the saltiness. Dice the zest finely. For fresh lemons, use a vegetable peeler to remove large strips of zest, then dice into small pieces.
- To make the dressing, blend the lemon juice, cilantro, chili powder, and 1 teaspoon of salt in a blender or food processor until smooth. Add the silken tofu and blend again until creamy and emulsified. Taste and adjust seasoning with more salt or lemon juice as needed.
- In a large bowl, toss the blanched broccolini with most of the lemon zest and pomegranate seeds, reserving some for garnish. Add the dressing and toss until evenly coated.
- Divide the dressed broccolini onto four small plates. Garnish with the reserved lemon zest and pomegranate seeds for a colorful finish.