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Grilled Broccoli with Orange Aioli and Pistachio Vinaigrette

Mike Smith / TODAY

Chef notes

I love the crispy char that grilling gives fresh broccoli. Crunchy pistachios, minty vinaigrette and sweet orange aioli round out the wintry flavors of this delightful seasonal side dish.


Orange aioli (makes 1½ cups)
  • 1 large egg
  • 2 tablespoons orange marmalade
  • 1 medium orange, finely zested (about 1 teaspoon)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow miso
  • 1/2 teaspoon kosher salt
  • 1 medium clove garlic, finely grated
  • 1 cup sunflower oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
Pistachio vinaigrette (makes about 1/2 cup)
  • 1/2 cup roughly chopped raw, unsalted pistachios
  • 7 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped mint
  • 1 pound broccoli, stems peeled and cut into long spears
  • 2 tablespoons extra virgin olive oil, for grilling
  • Kosher salt
  • 1/2 jalapeño pepper, finely diced (include some seeds if you like the heat)
  • 4 radishes, thinly sliced
  • 2 tablespoons shredded mint leaves
  • Freshly grated orange zest


For the aioli:

Crack the egg into a tall mixing cup. Add the marmalade, orange zest, mustard, miso, salt and garlic. Pour half of the olive oil on top and wait about 15 seconds. Insert an immersion blender all the way to the bottom of the cup and turn it on. Blend until emulsified, then transfer the aioli to a bowl and slowly whisk in the remaining oil, followed by the lemon juice and vinegar.

The aioli can be made up to two days in advance, it just needs to refrigerated. 

For the pistachio vinaigrette:

In a small saucepan, combine the nuts, 1 tablespoon of olive oil and the salt and cook over medium heat until the nuts are toasted, about 5 minutes. Transfer to a bowl and whisk in the lemon juice and mint. Season to taste with salt.

For the broccoli:

Bring a large saucepan of salted water to a boil. Blanch the broccoli until crisp tender (but not soft), 1-2 minutes. Transfer to a wire rack to drain and let cool to room temperature. Preheat a grill or broiler. Toss the broccoli with the olive oil and season with salt. Grill or broil the broccoli until charred.

To serve:

Spread a thin layer of the orange aioli on a large, shallow bowl or platter. Arrange a pile of broccoli on top, then spoon some of the pistachio vinaigrette over the top. Garnish with the chopped jalapeño, sliced radishes, mint, and some freshly grated orange zest. Serve immediately.