Broccolini and Garlic with Calabrian Chile Vinaigrette

To make the vinaigrette, in a bowl, combine the Calabrian chiles, lemon juice, honey and olive oil. Whisk until the vinaigrette is emulsified. Season with salt and set aside.

Fill a large, wide pot with 1 inch (2.5 cm) of water. Place a large steamer basket in the pot and cover the pot with a lid. Bring the water to a boil over high heat. Once the water comes to a boil, turn the heat to medium-low.

Remove the lid and add the garlic cloves to the steamer basket. Cover and steam the garlic for 6 minutes. Carefully remove the lid and, using tongs, quickly place the broccolini in the steamer basket. Cover and steam until the broccolini is a vibrant green and both the broccolini and garlic cloves are tender, about 4 minutes.

Transfer the broccolini and garlic to a large bowl and season lightly with salt. Add the vinaigrette and, using tongs, gently toss until the broccolini and garlic are evenly coated.

To serve the dish cold: Transfer the broccolini and garlic to a serving platter and top with any remaining vinaigrette from the mixing bowl.

To serve the dish hot: Position a rack in the top third of the oven and preheat the broiler on high heat. Transfer the broccolini mixture to a baking sheet. Broil until the broccolini is slightly charred, about 4 minutes. Transfer to a serving platter and top with any remaining vinaigrette from the baking sheet. Serves 4.

Williams Sonoma Test Kitchen