Roasted Broccoli and Red Onions with Caramelized Shallots and Aioli

This salad showcases the initial offerings of spring, featuring sweet caramelized shallots, roasted red onions, and broccoli, all combined with a light, lemon-infused aioli sauce.

Photo by: ELIZABETH STARK

Ingredients

Aioli:

One egg yolk, at ambient temperature.

Two tablespoons of freshly squeezed lemon juice, with additional quantity as desired.

1 teaspoon of minced garlic

1 teaspoon of chopped shallot and sea salt

1/2 cup of extra-virgin olive oil

finely ground black pepper

Salad:

5 tablespoons of extra-virgin olive oil, divided; 3 large shallots, trimmed and sliced into 1/4-inch pieces.

Marine sodium chloride

1 pound of young broccoli, with stems removed and chopped into 1/2-inch florets

Two red onions, quartered with the core remaining intact.

One-quarter teaspoon of paprika

1/4 teaspoon of ground black pepper, with additional to taste

Instructions

Aioli:

• In the bowl of a stand mixer or using a handheld electric mixer, combine the egg yolk, lemon juice, garlic, shallot, and a substantial pinch of sea salt, and beat on medium speed for 1 to 2 minutes. When the mixture is pale and opaque, incorporate a splash of olive oil and whisk until well blended. Maintain medium speed while gradually incorporating the olive oil. After incorporating two-thirds of the oil, you may add it in larger quantities. Once all the olive oil has been included and the mixture attains a mayonnaise-like thickness, season with sea salt and pepper to taste. Incorporate sufficient lemon juice to achieve a slightly thinner consistency in the aioli, allowing it to form soft peaks. Store remaining aioli in a sealed container in the refrigerator for a maximum of three days.

Salad:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Preheat a small skillet over medium heat. Incorporate 2 tablespoons of oil, followed by the addition of shallots. Cook while stirring intermittently for 5 minutes. Reduce the heat to low and apply sea salt. Sauté shallots, stirring intermittently, over low heat for 30 minutes, or until they attain a golden brown hue and sweetness.

3. Simultaneously, combine broccoli with an additional 2 tablespoons of olive oil and arrange it on a rimmed baking sheet. Combine the red onions with the remaining 1 tablespoon of olive oil and incorporate them into the broccoli. Season with sea salt, paprika, and black pepper. Roast for 12 to 15 minutes, or until the broccoli exhibits browning at the edges and the onions are soft.

4. Combine the broccoli and onions with 1/4 cup of aioli. Incorporate the caramelized shallots. Complete with sea salt and pepper to preference, then serve warm. Although optimal when served warm, this salad can be stored in the refrigerator for one to two days.