Grilled Broccolini & Arugula Salad w/ Pickled Cranberries

Updated at: Thu, 17 Aug 2023 02:51:33 GMT

Step 1

Bring sugar, vinegar, and cinnamon to a boil in a large saucepan over high heat.

Step 2

Cook, stirring the ingredients until sugar is completely dissolved. (about 3 minutes)

Step 3

Cut a piece of cheesecloth to hold your allspice, cloves, peppercorns, and juniper berries, tying it closed with a piece of kitchen string (or cotton cooking twine).

Step 4

Once your brining liquid is boiling vigorously, add your spice pack and cranberries to the saucepan.

Step 5

Cook, stirring occasionally, until your cranberries pop open. This should take about 5 minutes.

Step 6

Discard your spice packet and divide your cranberries between several sanitized glass jars. Cover them with brine and make sure at least one piece of cinnamon is in each jar.

Step 7

Because this makes a large quantity, I recommend following a traditional, water-bath canning procedure.

Step 8

But, you can also store them in the refrigerator for weeks without going bad.

Step 9

And, save any unused brine because it’s excellent as a shrub in cocktails or added to sparkling water!

Step 10

Wash your broccolini and loosen each bunch into individual pieces. Leave the pieces large (do not trim) and place them on a tray to prepare for grilling. There is no need for oil. Once your grill is hot, simply cook your broccolini directly on the grate. Turn it, using tongs, every minute or so, until your greens are lightly charred. Then, remove from the heat.

Step 11

Note: do not leave your broccolini unattended. It only takes a few minutes to cook, and they need to be turned or they will quickly get too burnt.

Step 12

Once it has cooled, trim your broccolini. For this salad, I only use the delicate florets and cut them into bite-size pieces. Put them in a large bowl to start building your salad.

Step 13

But, don’t trash the stems! I like to avoid waste as much as possible, and will thinly slice them to add to a veggie stir-fry or more greens to other dishes.

Step 14

To prepare the dressing, heat your olive oil in a small skillet over medium heat. Then, add your garlic and cook, stirring frequently so it doesn’t burn. When the garlic begins to soften, add your aleppo pepper or red chili flakes. Continue to stir, so the peppers have time to release their heat into the oil, and set aside after a minute or two.

Step 15

Next, whisk in your lemon juice, preserved lemon, vinegar, and honey. When everything is mixed evenly, set your dressing aside.

Step 16

Add your arugula and pickled cranberries to your salad bowl and then gradually add your dressing, tossing as you go.

Step 17

Note: You probably won’t need all of it, but you’re the judge! I dress my salads as lightly as possible to still achieve a punch of flavor.

Step 18

Lastly, salt and pepper your salad to taste.

Step 19

Finely dice the lemons, including the peel. (removing the seeds as you dice)

Step 20

Place all ingredients in a lidded jar.

Step 21

Cover and shake to mix thoroughly.

Step 22

Put it in the refrigerator to chill and combine overnight.

Step 23

(If in a rush, you can reduce this time to as little as 3 hours, but overnight is preferred)

Step 24

Note: these lemons will be good for about a week, but you can freeze them in small batches to use year-round.

Step 25

Sadly, meyer lemons are only ripe in the Winter.

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