This recipe from Bon Appetit caught our eye because of…well, everything. Cashews whip up into a luxurious sauce that is the perfect blank canvas for big flavors from sambal oelek and soy sauce. Broccolini gets a dunk in our Harissa Extra Virgin Olive Oil then it’s roasted – blistered (don’t you just love that word?) – until tender-crisp and ready for dredging through the spicy velvety sauce. That’s what we mean by everything – this recipe does all the things.
|1 cup raw cashews
|1-inch piece of ginger, peeled
|Juice of 1/2 lime
|2 Tbl low-sodium soy sauce
|1 Tbl Honey
|1 Tbl Sambal Oelek
|1/2 tsp salt
|Harissa Extra Virgin Olive Oil
|2 bunches broccolini, halved lengthwise
|Bayou Sunset Salt Blend
|4 scallions, slivered lengthwise
|Place 1 cashews in a bowl and cover with water. Cover and soak for at least 30 minutes - preferably for a full day. If soaking for more than 2 hours, refrigerate.
|Drain cashews and transfer to a blender. Roughly chop the ginger and add to the blender. Add in the lime juice, soy sauce, honey, sambal oelek and salt.
|Add in 1/3 cup water and blend until very smooth, shiny and pillowy. Taste and adjust with salt, sambal oelek and lime juice. You can loosen the sauce with water as needed. We like it the consistency of sour cream. Cover and chill. This sauce can be made ahead and refrigerated for up to 1 week.
|For the broccolini, preheat the oven to 400°F. Spread the broccolini and scallions over two sheet pans. Drizzle with Harissa Extra Virgin Olive Oil and season with Bayou Sunset Salt blend. Toss to combine. Roast for 12-15 minutes - stirring and rotating halfway through - or until the broccolini is tender and charred and blistered on the edges. The scallions will be quite blistered and crispy.
|To serve, spread the sauce on a platter and top with the broccolini. Drizzle with a little Harissa Extra Virgin Olive Oil and serve.