Blanching vegetables until bright green has the benefit of popping with colour and cracking with crispness once you dig in. Shallot oil is a subtle flavour enhancer and really lifts the broccolini and kale to new places. Serve it alongside barbecued seafood on a hot summer's afternoon.

Serves
4-6

Preparation

25min

Cooking

1hr
40min

Skill level

Easy
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Ingredients

  • 2 bunches broccolini, trimmed
  • 1 bunch curly green kale, stem removed
  • 1 tbsp smoked salt, or to taste
  • 1½ tbsp lemon juice, plus extra wedges, to serve

Shallot oil

  • 500 g French shallots (about 13), thinly sliced
  • 500 ml (2 cups) grapeseed oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 3 hours

For the shallot oil, combine the shallots and oil in a medium saucepan over very low heat and cook (do not let the oil become too hot or it will fry the shallots) until infused, about 1½ hours. Set aside for 3 hours to cool to room temperature, then strain, reserving the shallots for another use or discard.

Blanch the broccolini in a large saucepan of simmering water for 15-20 seconds or until bright green. Refresh in iced water and drain.

Heat a large chargrill or charcoal barbecue over medium-high heat. Grill the broccolini for 3-5 minutes or until charred. Transfer to a large bowl.

Blanch the kale in a large saucepan of simmering water for 10 seconds or until just bright green. Drain well, transfer to the bowl with the broccolini. Season to taste with smoked salt and freshly ground black pepper. Drizzle with a little shallot oil, and lemon juice, then toss to combine and serve.

 

Note

• This dish would be a great side to grilled seafood or poultry.

 

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.

 

Antique painted stool in colour white from Citta Design.

 

Ben Williamson is the very talented chef hailing from Brisbane's Gerard's Bistro.