The Washington Post

Charred Broccolini With Salami and Burrata

Charred Broccolini With Salami and Burrata 6.000

Dixie D. Vereen for The Washington Post

Oct 25, 2016

This is a rich-tasting, room-temperature jumble of textures and hits of salt.

Be sure to faithfully follow the directions for oven-roasting the broccolini.

Make Ahead: The Scallion Vinaigrette can be assembled a few hours in advance; re-whisk before using.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 2 bunches broccolini (or broccoli rabe; about 1 pound)
  • 2 tablespoons canola oil or another neutral-flavored oil
  • 2 teaspoons kosher salt
  • 4 ounces sliced salami
  • 3/4 cup plus 1 tablespoon Scallion Vinaigrette (see related recipe)
  • 4 ounces burrata cheese

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Adjust the oven racks so none are near the oven floor; you'll be putting the baking sheet directly on the oven floor. If you are using an electric oven or other oven where you can't put anything on the floor, adjust the oven racks so that one is closest to the floor and put a pizza stone on it, if you have one. Preheat the oven to 500 degrees.

Trim off and discard the dry stem ends of the broccolini; do this one at a time, as each stalk will need to be trimmed at a different place. Put the broccolini on a large baking sheet, drizzle with the oil, sprinkle with 1 1/2 teaspoons of the salt and toss to coat. Spread the broccolini on a baking sheet, put the baking sheet on the floor of the oven or the lowest rack, and roast until the broccolini is slightly charred and the stems are tender (the best test of broccolini for doneness is to bite into it), 10 to 12 minutes, shaking the baking sheet and rotating it from front to back halfway through the cooking time, for even browning. When vegetables are cooked on the oven floor, they produce a lot of steam; take care that the steam doesn't burn you when you open the oven door. Cool the broccolini to room temperature. (If you'd like the vegetable to be more tender/soft, immediately place in a bowl and cover with plastic wrap to steam it a bit.)

If you are using salami 1 1/4 inches or less in diameter, cut the slices in half to form half-moons. If you are using a larger salami, cut the rounds into quarters.

Put the salami in a mixing bowl. Add the broccolini and toss so the two are tangled together. Whisk the vinaigrette to recombine it, as needed, then drizzle 3/4 cup of it over the broccolini and salami. Sprinkle with the remaining 1/2 teaspoon salt. Toss gently and massage the vinaigrette into the broccolini to ensure even coating.

To serve, scatter one-third of the broccolini-salami mixture in a medium round bowl or platter. Use a spoon to break the burrata apart and distribute some of it over the broccolini and salami in random bite-size clumps. Scatter more broccolini and salami on top, making sure the first layer of burrata is still visible, and top with more burrata. Continue the layering until you've used all of the broccolini-salami mixture and the burrata. Use a spoon to drizzle the remaining 1 tablespoon of vinaigrette over the burrata clumps.

Serve the salad with tongs.

Recipe Source

Adapted from "Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining," by Nancy Silverton with Carolynn Carreño (Alfred A. Knopf, 2016).

Tested by Kara Elder.

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Nutritional Facts

Calories per serving (based on 8): 180

% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 4g 20%

Cholesterol: 15mg 5%

Sodium: 690mg 29%

Total Carbohydrates: 4g 1%

Dietary Fiber: 2g 8%

Sugar: 0g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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