Fog City grilled broccolini

Ingredients

Vinaigrette
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/2 Thai chili, sliced into rings
2 tbsp. freshly squeezed lemon juice
2 tsp. garum or best-quality fish sauce
1/2 tsp. sugar

Garlic chips
2 large cloves garlic, peeled
2 cups frying oil (rice bran oil works best)

Grilled broccolini
1 lb. broccolini
Fine sea salt, to taste
Olive oil in a spray bottle or mister

Directions

For vinaigrette: Warm olive oil and garlic in a small pan over medium heat. Add Thai chili and let simmer for 30 seconds. Add lemon juice, garum and sugar. Whisk together and set aside.

For garlic chips: Thinly slice peeled garlic carefully with a sharp knife or mandolin, then soak in ice water for 5 minutes. Drain and pat dry on paper towels.  Put into a small saucepan with frying oil and slowly bring up to a simmer from cold. Strain garlic from oil just as it begins to brown. Drain garlic chips on paper towels and set aside.

Note: Garlic can be bitter if it is fried too dark, so be sure you strain it from the oil right as it begins to brown to stop the cooking process.

For broccolini: Preheat grill to medium-high heat. Toss broccolini in a medium mixing bowl with sea salt and mist with just enough olive oil to coat. Transfer to a perforated wok and cook on the grill over high heat until browned but still crunchy. Remove from heat and toss in vinaigrette. Plate and garnish with garlic chips.

Note: If you don't have a perforated wok, you can also cook broccolini directly on a grill or in a grill pan. Grill until tender and lightly charred, turning as needed, about 8 minutes at medium-high heat. 

Serves 4