Broccolini with Pecans and Cane Syrup Vinaigrette

Southern Living
Broccolini with Pecans and Cane Syrup VinaigretteRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Easy, in-a-pinch substitutions: Use molasses for cane syrup and broccoli florets in place of fresh Broccolini. Pomegranate seeds add a festive touch.

Makes 6 to 8 servings


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1/4 cup kosher salt
3 bunches fresh Broccolini (about 1/2 lb.), trimmed
1 cup toasted chopped pecans
Garnish: pomegranate seeds


Hands-on: 10 Minutes
Total: 25 Minutes

1. Bring salt and 8 qt. water to a boil in a large stockpot over high heat. Gently stir in Broccolini, and cook 3 to 4 minutes or until tender. Drain and transfer to a large bowl.

2. Toss together Broccolini and 2 Tbsp. Cane Syrup Vinaigrette. Top with toasted chopped pecans, and serve immediately with remaining vinaigrette.

Created date

November 2015