Tenderstem Broccoli (Broccolini) Potato Salad

This tenderstem broccoli (broccolini) potato salad is made with Jersey Royal potatoes and a tangy, light, creamy dressing. It’s pretty much the perfect side for your next barbecue or brunch buffet. 

Like quite a few of you, I imagine, I belong to a bunch of Facebook groups. One I get a particular kick out of is affiliated with the great food magazine, delicious. published in the UK. Members share their recent dish photos, many from the magazine, and if we are lucky, they include a link to the magazine’s website with the recipe. 

I saw the inspiration for this salad there. Full disclosure, I’m one of the volunteer moderators so I can tell you that we’d love to have you join our happy band of delicious. food lovers. And if you haven’t perused their website yet, you are in for a treat. So many gorgeous recipes. 

A note about the name of the green vegetable. A cross between gai lan and broccoli, in the UK it’s called tenderstem broccoli but in the US, the name broccolini was trademarked in a cooperative agreement between the Japanese developer and Mann Packing Company, its first US distributor. In one of my past lives, I interviewed Gina Nucci, one of the then owners at Mann’s (twitter handle @ginabroccolini🤣) and learned all about it. She was an absolute delight. 

Tenderstem Broccoli (Broccolini) Potato Salad 

This salad can be made a day ahead and refrigerated overnight so it’s great for bringing to a potluck. As mentioned above, mine is an adaptation of this one from delicious. magazine. It was published in the May 2023 issue. 

Ingredients

1 lb  or 450g Jersey Royals or new potatoes, smaller ones left whole, larger ones halved

2 teaspoons fine sea salt, plus more for seasoning the salad at the end

7 oz or 200g tenderstem broccoli

1 tablespoon white wine vinegar

2 green onions aka spring onions

2 tablespoons mayonnaise

1 tablespoon crème fraiche, sour cream or plain Greek yogurt

1 teaspoon Dijon mustard

Freshly ground black pepper

Method

Scrub your new potatoes clean (usually the skins rub right off so there’s no need to peel them) and pop them in a pot with water to cover by a couple of inches. Add the salt and bring the pan to the boil. 

Cook the potatoes for about 12-15 minutes or until just tender.

Trim and discard any dry ends off of your tenderstem broccoli and split any thick stems in half.  

Finely mince the white part of the green onions, then slice the green part. Set aside some of the green parts for garnish.

In a mixing bowl, measure in the vinegar, then add the whites of the spring onions to marinate. This takes some of the sharp bite out of the onion and flavors the vinegar. 

When the potatoes are just tender, add the tenderstem broccoli to the pot and continue cooking for 3 minutes more. Drain in a colander and set aside to cool. (If you leave them in the hot pot, the broccoli may overcook.)

Arrange the broccoli on a serving plate.

Whisk the mayonnaise, crème fraiche (or substitute) and mustard into the onion/vinegar bowl. 

Add the green parts of the green onions and the slightly warm potatoes. 

Mix together until the potatoes are well coated with the dressing. Season with a sprinkle of fine sea salt and freshly ground black pepper and stir again. 

Spoon the dressed potatoes on top and around the broccoli. The dressing will drip down and dress the broccoli too, in a most delightful manner. Sprinkle on the reserved green onion for garnish. And perhaps just a few more grinds of black pepper. 

Serve warm or allow to cool, then chill. 

If you are serving it cold, bring it out of the refrigerator about 30 minutes before serving so it’s not too cold. 

Enjoy! 

Love broccolini in salads? You might also enjoy my Broccolini Chicken Pear Blue Cheese Salad. It serves two as a main and four as a starter. We love it. 

It’s Sunday FunDay so that means I’m joining my fellow bloggers and sharing recipes we hope your family will enjoy. This week’s theme is Salads Galore! Many thanks to our host, Wendy from A Day in the Life on the Farm. Check out all the lovely salads below: 

• A Day in the Life on the Farm: BYO Chef Salad Bar 
• Karen's Kitchen Stories: Fennel, Red Cabbage, Goat Cheese, & Citrus Salad
• Sneha's Recipe: Keto Coleslaw with Keto Thousand Island Dressing 
• Culinary Cam: Lahpet Thoke (Fermented Tea Leaf Salad) 
• Cook with Renu: Marinated Fig and Mozzarella Salad
• Mayuri's Jikoni: Pasta & Sweet Potato Salad 
• The Mad Scientist's Kitchen: Pasta Salad 
•  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Mojito Cucumber Salad 
• Food Lust People Love: Tenderstem Broccoli (Broccolini) Potato Salad 
• Amy's Cooking Adventures: Vegetarian Greek Salad with Chickpeas

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Nectarine Buttermilk Muffins #MuffinMonday

These nectarine buttermilk muffins are tender and delicious. The ripe nectarines make these sweet enough without a lot of added sugar. They are so good!

In the UK, stone fruit is often sold with a label saying “ripen at home.” I shunned the peaches and nectarines for that very reason because in the States, when I pick up fruit in the supermarket and want it to smell like what it is! 

I finally had to get over that or I’d never get to enjoy a summer nectarine and I love them dearly. Like with avocados, the “ripen at home” fruit is a balancing act of leaving them be and then eating them all quickly. Or when they go a little too soft, baking them in muffins. Win-win. 

Nectarine Buttermilk Muffins

This recipe makes nine regular size muffins. I was super excited when I came across this pan in my mom’s house because it fits in my Ninja 9-in-1 oven. No need to turn the big oven on to bake! I use the bake setting so it takes just as long but the advantage is very little preheating time. These can also be baked in a normal oven, same temperature and time. 

Ingredients

1 1/2 cups or 190g flour

1/2 cup or 100g granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup or 110g chopped fresh nectarines, plus extra for topping, optional

1/3 cup or 80ml canola or other light, plus more for greasing pan (if not using paper muffin liners)

1/2 cup or 120ml buttermilk

2 large eggs, at room temperature

Optional for decoration: pearl sugar 

I used about 1 1/2 tablespoons

Method

Preheat the oven to 350°F or 180°C. Line a 9-cup muffin pan with baking cups or grease the pan with a little oil. 

Cut part of a second nectarine into thin slices to use as topping/decoration. I used the nicest ones for the muffins and ate the rest.

In a large bowl, whisk together the flour, sugar, baking powder and baking soda. Stir in the chopped nectarines and separate the pieces, coating them all with the dry ingredients.

In a separate bowl, whisk together the buttermilk, oil and eggs. Pour the wet ingredients into the dry and fold until just combined. 

Divide the batter between the muffin cups. 

Top each with a slice of nectarine and sprinkle on the pearl sugar, if using.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. 

Set on a wire rack to cool. 

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the lovely muffins my friends are sharing:

• Blueberry-Topped Lemon Ricotta Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Cookies and Cream Muffins from Karen's Kitchen Stories
• Half and Half Muffins from Passion Kneaded
• Nectarine Buttermilk Muffins from Food Lust People Love
• Roasted Rhubarb Muffins from A Day in the Life on the Farm
• Sourdough Banana Bread Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Roasted Salmon with Crispy Chickpea Salsa

This roasted salmon with crispy chickpea salsa has tasty flavors from the spicy chickpeas, garlic, cilantro and garlic and a lovely mix of textures.

This dish is easy and quick to make so it’s perfect for a weeknight meal, but it’s pretty enough for a dinner party. It elevates the humble chickpea into something sort of fancy, as a topping, rather than main ingredient in a main course.

If you are a fan of chickpeas, this is your lucky day! Make sure to scroll down to the bottom to check out the other chickpea recipes my Sunday FunDay group are sharing. 

Roasted Salmon with Crispy Chickpea Salsa

This dish can be made with farmed salmon as well with the caveat that the farmed fish is thicker so it will take longer to cook. Wild salmon is best when cooked till just done (or even a little bit less since it keeps cooking even after it’s taken out of the oven.) 

Ingredients

For the salmon:

1 side wild salmon (about 1.5 lbs or 680g)

Fine sea salt

Freshly ground black pepper

1 tablespoon ghee (clarified butter) melted

For the chickpeas:

1 can (14.11 oz or 400g) chickpeas, drained and rinsed

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon fine sea salt

For the salsa:

2 tablespoons red wine vinegar

1 clove garlic, crushed then minced

1 tablespoon olive oil

1/4 cup or 35g pumpkin seeds

small bunch cilantro, about 1 3/4 oz or 50g, hard stems removed 

Method

In a nonstick skillet, lightly fry the chickpeas over a medium heat, along with the oil and seasonings, until golden and crunchy. 

Be patient with this step. If you try to rush and turn the flame too high, you risk burning the chickpeas. Shake the pan and stir occasionally. 

This could take 15-20 minutes but meanwhile you can get on with the rest of the recipe. 

Put the vinegar, garlic, olive oil and pumpkin seeds in a small processor along with 1/3 of the cilantro. Process until slightly chunky.  

Set aside a few sprigs of cilantro for garnish then lightly chop the rest.

To roast the salmon, preheat your broiler (UK Eng: grill) to its highest setting and line a baking sheet or sheet pan with aluminum foil. Pat your salmon fillet dry with a paper towel to remove excess moisture. 

Place the salmon fillet skin side down on the foil-lined sheet and season it with the fine sea salt and black pepper. Then brush it with the melted ghee. 

Pop it under the broiler and keep a close eye on it. Your salmon should be ready within 4 to 6 minutes depending on the thickness of the fillet. 

While the salmon is roasting, mix the ingredients in the food processor with the chickpeas and chopped cilantro. 

Garnish the whole salmon with the reserved cilantro.

Serve the crispy chickpea salsa spooned on top of each portion of salmon.

Enjoy!

As I mentioned above, it’s Sunday FunDay and we are sharing recipes with chickpeas. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below: 

• Sneha’s Recipe: Air Fryer Roasted Chickpeas 
• A Day in the Life on the Farm: Chickpea and Farro Soup
• Mayuri's Jikoni: Chole Bhature
• Amy’s Cooking Adventures: Greek Seasoned Roasted Chickpeas
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pearl Couscous & Chickpea Salad with Basil
• Food Lust People Love: Roasted Salmon with Crispy Chickpea Salsa
• Palatable Pastime: Roasted Red Pepper Hummus

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Roasted Salmon

with Crispy Chickpea Salsa!

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