Charred Broccolini
Shallot Salsa Macha and Fried Shallots
Chef Yara Herrera of Hellbender | Queens, NY
Yield: 1 serving
“When fried, shallots transform. Their natural sugars caramelize and their sharpness softens, revealing a deep, savory sweetness. That balance of flavor and crunch brings warmth and texture to vegetables like broccolini, cauliflower, and cabbage without overwhelming them.” — Chef Yara Herrera
Adapted by StarChefs | January 2026 | Photo: Alexander Zeren
INGREDIENTS
Fried Shallots:
800 grams neutral oil
400 grams thinly sliced French shallots
Kosher salt
Shallot Salsa Macha:
100 grams pepitas
100 grams dried guajillo chiles
To Assemble and Serve:
Broccolini
METHOD
For the Fried Shallots:
In a saucepan over medium-high flame, heat oil. Add shallots and cook 5 minutes, or until shallots begin to brown. Stir occasionally to prevent shallots from sticking to the pan. Strain, reserving oil separately, and transfer shallots to a paper towel-lined sheet tray. Season with salt. Let cool.
For the Shallot Salsa Macha:
Place reserved Fried Shallots oil in a saucepan over medium-high heat. Add pepitas and cook until pepitas are fragrant, whisking frequently to prevent clumping. Remove from heat and add chiles. Let cool. Once cooled, transfer mixture to a blender and pulse until chiles are broken down but not completely smooth. Transfer to a mixing bowl and fold in three-quarters of the Fried Shallots. Season with salt and set aside.
To Assemble and Serve:
In a cast-iron pan over medium-high heat, char broccolini on all sides. Transfer to a mixing bowl and toss with desired amount Shallot Salsa Macha. Transfer mixture to a serving plate. Top with remaining Fried Shallots.
