Broccolini with Walnut and Red Pepper Relish

Source: California Walnuts

Broccolini, also known as baby broccoli, Chinese broccoli or Chinese kale, boasts long tender stalks, small florets and a subtle-sweet flavor with a peppery kick. Chef Isabella intensifies the peppery notes with a red pepper relish infused with pickled peppadew and cherry peppers. Crumbled feta cheese mellows out the heat and toasted walnuts add crunch.

Steps

1. Prepare Walnut and Red Pepper Relish: Preheat broiler on high.  Brush bell peppers with 2 tbsp. olive oil and sprinkle with table salt.
2. Place peppers on baking sheet under broiler. Broil 5 min. on all sides for a total of 20 to 25 min. Skins will become charred and the flesh, soft.
3. Place peppers in a glass bowl and cover tightly with plastic wrap. Let cool at room temperature 20 min.
4. Meanwhile, chop walnuts. Slice cooled peppers lengthwise in half and remove skin, ribs and seeds. Dice finely and toss with walnuts, peppadews, cherry pepper, ¼ cup olive oil, red wine vinegar and salt. Set aside at room temperature.
5. Prepare Broccolini: Bring water and salt to a boil in a stockpot. Set a bowl of ice water on the side. Trim 1 in. from end of broccolini stem and discard. Blanch broccolini in boiling water 1 min. and shock in ice water until chilled. Pat dry with paper towels.
6. Arrange broccolini on serving dish; top with roasted pepper relish and crumbled feta cheese. Garnish with broken walnuts. Serve family-style at room temperature.