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Broccolini with Spicy Sesame Vinaigrette


Croccolini is actually a cross between broccoli and Chinese kale.

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  • 2 bunches croccolini (1 lb)
  • Kosher salt
  • 2 tbsp plus 1 tsp toasted white sesame seeds
  • 1/2 tsp crushed red pepper flakes (or more to taste)
  • 2 tbsp plus 1 tsp oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp vinegar
  • 2 tsp minced garlic
  • Freshly ground black pepper


Servings 4


Step 1

Cook broccolini in salted water til crisp-tender, about 3 minds. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini if desired.
Finely chop 2 tbsp sesame seeds and 1/2 tsp red pepper flakes in a spice grinder (or with a knife). Transfer to a bowl and stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 tsp sesame seeds and more red pepper flakes if desired.


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