Roasted Broccolini with Capers and Lemon
There's no rocket science to a simple salad like this, but it sure tastes like it. If the weather's nice, grill the broccolini for that ideal char (but if it's not, roast it and then give it a minute under the broiler).
I first made this as a pizza topping. We were grilling pizza (for the first time...yikes!), and this one was intended to balance out the other, cheesier pizzas. It held its own so well, that it seemed destined to be a stand-alone salad.
The only thing to watch out for in this is cooking the broccolini. (Btw: I picked broccolini because it's a bit more tender and delicate than standard broccoli. But, you'll get the same taste with either, so if you can't get broccolini it's fine). You don't want mush, but you don't want to have to chomp through it. Test it as you go. Once it's almost-tender, turn your oven to broil and give it a minute, until you see a bit of char (but keep a CLOSE eye on it -- broilers can work quickly).
2 small bunches broccolini, halved lengthwise and thick stems removed
3 tablespoons olive oil, divided
1/2 small white onion, sliced in half moons
2 tablespoons capers
1 teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice
2 tablespoons olive oil, plus more
Salt and pepper, to taste
Preheat oven to 375. Spread broccoli across large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and lightly toss. Cook until broccoli is bright green and tender, about 15 minutes. Turn over to broil and broil for another 3 minutes or so, until you see some charred spots. Keep a close eye on it; it can burn! Remove from oven and let cool slightly.
Meanwhile in a medium bowl, combine onion, capers, and lemon zest. Add roasted broccoli, lemon juice, and olive oil. Toss. Season with salt and pepper to taste. Serve.
Do ahead: Should be eaten within the day. Can be served at room temperature or warm.