While Jonathan stepped out to bring his car to the garage, around the corner, for inspection, I decided to cook everything Ottolenghi. I love his column in The Guardian. I haven't seen identical recipes in either Plenty or Jerusalem. I find the dishes to be restaurant worthy. Sophistication of taking something familiar and giving it a twist that only he can do with such brilliance. As much as we like to dine out, we love even more dining in, so I decided on making these dishes at home, and have a weekend long Ottolenghi marathon. Besides, we do not live in London.original recipe is with asparagus. I changed it a tad. I didn't have horseradish, so I added to the avocado dressing a small slice of jalapeño. I also blanched the broccolini for 3-4 minutes, instead of 1 minute as the recipe says, and drained quickly under cold water. I didn't char or grill them after. I added all the dressing ingredients into a food processor including two pinches of cumin seeds, maybe 1/4 teaspoon total, if that. I didn't wish for the cumin to overwhelm the dish. I didn't add any cream. Come to think of it, I forgot to garnish with parsley but the dish was still mighty delicious!
I should add, that not in a million years would I ever consider to make avocado dressing, sauce or a smoothie, for fear of oxidization, until I came across this recipe. It is indeed an avocado mayonnaise-like and maintains a fair pale-ish green color.
Related Ottolenghi recipes:
Savory Sesame and Fennel Cookies
Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds