Broccolini with Sesame Sauce and Lemon

bon appétit side vegetarian soy sauce sesame oil lemon honey dairy free vegan peanut free tree nut free healthy

Andy Baraghani

8 servings

Source

Ingredients

6 bunches broccolini (about 3 lb. total), trimmed, halved lengthwise

Kosher salt

¼ cup tahini

2 Tbsp. white miso

1 Tbsp. low-sodium soy sauce

1 Tbsp. mirin (sweet Japanese rice wine)

1 Tbsp. unseasoned rice vinegar

1 tsp. toasted sesame oil

4 Tbsp. vegetable or other neutral oil, divided

2 tsp. honey, divided

½ lemon, seeds removed

Toasted sesame seeds (for serving)

Method

Cook broccolini in a large pot of boiling salted water until bright green and crisp-tender, 5–7 minutes. Drain and transfer to paper towels.

Meanwhile, mix tahini, miso, soy sauce, mirin, vinegar, sesame oil, 2 Tbsp. vegetable oil, 1 tsp. honey, and 2 Tbsp. water in a small bowl to combine; season sesame sauce with salt.

Cut lemon lengthwise into quarters, then thinly slice crosswise. Toss in a small bowl with remaining 2 Tbsp. vegetable oil and remaining 1 tsp. honey; season lightly with salt.

Spread sesame sauce on a platter and arrange broccolini on top. Scatter lemon over; sprinkle with sesame seeds.

Do Ahead: Sesame sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.