Charred Broccolini with Burnt Orange Vinaigrette, Chile, and Almonds

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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1 bunch broccolini
1 orange
apple cider vinegar
extra virgin olive oil
small handful almonds
1 chile

Cut any tough woody ends from the base of the broccolini stems. Blanch for 1 minute in salted boiling water and immediately plunge into a bowl of iced water. Set aside until ready to serve.

Heat a bbq or griddle pan until smoking hot. Halve the orange and grill flesh side down until charred. Remove from the grill and juice. You should get about 70ml. Add the vinegar and whisk thoroughly. Slowly add the olive oil, continuing to whisk to emulsify the dressing. The dressing will keep in a jar in the fridge for several days. Let the dressing come to room temperature before using to allow the oil to melt. Give the dressing a vigorous shake to re-emulsify as the juice and oil will have separated.

Toast the almonds in a hot oven or in a pan on the stove until fragrant and set aside to cool. Deseed the chile and remove the membrane before slicing into thin half moons.

When you are ready to serve, char the broccolini on the bbq or griddle pan for a few minutes. Place the broccolini in a bowl and dress with the burnt orange vinaigrette. Add a small drizzle of olive oil, the almonds and the chile and a pinch of sea salt. Make sure everything is well combined before serving.

From boyandspoon.com