Charred Broccolini Doenjang Lentil Salad
Quick answer
Charred broccolini doenjang lentil salad halves broccolini lengthwise, coats it in olive oil, and chars it in a very hot pan for 4 to 5 minutes until the cut edges darken...
What makes this special
- Broccolini charred at high heat builds a smoky, bitter edge that pairs with the fermented depth of doenjang.
- Charring broccolini edges at high heat 4-5 minutes builds bitter smoky notes
- Doenjang-Dijon dressing delivers fermented depth and mustard sharpness at once
Key ingredients
Core cooking flow
- 1 Halve 250 g broccolini lengthwise to create flat surfaces, then coat evenly with 1 tbsp olive oil.
- 2 Heat a pan until smoking hot. Sear the broccolini for 4 to 5 minutes, pressi...
- 3 Halve 150 g cherry tomatoes. Thinly slice 70 g red onion and soak in cold water 5 minutes.
Charred broccolini doenjang lentil salad halves broccolini lengthwise, coats it in olive oil, and chars it in a very hot pan for 4 to 5 minutes until the cut edges darken and take on a bitter, smoky note. Cooked lentils add a starchy, filling body to the bowl. A dressing of doenjang, Dijon mustard, apple cider vinegar, and minced garlic layers fermented depth against sharp acidity. Roughly chopped walnuts break open with each bite and release a fatty, toasted richness. The apple cider vinegar cuts through the salt of the doenjang, keeping the dressing balanced. Draining the lentils thoroughly is necessary to prevent the dressing from diluting, and letting the assembled bowl rest five minutes before serving allows the grains to draw in the seasoning.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Halve 250 g broccolini lengthwise to create flat surfaces, then coat evenly with 1 tbsp olive oil.
- 2Step
Heat a pan until smoking hot.
Sear the broccolini for 4 to 5 minutes, pressing down, until the edges are deeply charred.
- 3Prep
Halve 150 g cherry tomatoes.
Thinly slice 70 g red onion and soak in cold water 5 minutes. Roughly chop 35 g walnuts.
- 4Step
Whisk together 1 tbsp doenjang, 1 tsp Dijon mustard, 1.5 tbsp apple cider vinegar, 1 tbsp olive oil, and 1 tsp minced garlic until the miso is fully dissolved.
- 5Heat
Combine 300 g cooked lentils, cherry tomatoes, red onion, and charred broccolini in a large bowl.
Add dressing and toss until evenly coated.
- 6Season
Top with chopped walnuts and let the salad rest 5 minutes so the lentils absorb the dressing before serving.
Good at any temperature.
After the steps
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