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Broccolini with a warm Mustard Bacon Pecan Vinaigrette

  • 6 Strips-Bacon-thick cut style, sliced into thin strips
  • ½ Cup-Pecans-rough chopped
  • 1 Clove-Fresh Garlic-smashed into a paste
  • 2 Tablespoons-Apple Cider Vinegar
  • 1 Tablespoon-Dijon Mustard
  • 2 Bunches-Broccolini-about 4 cups, rinse and patted dry
  • To Drizzle-Olive Oil
  • 1/4 Cup-Turkey Stock
  • To Taste-Chef Troy’s Spice Mix


Warm a sauté pan over medium high heat, add bacon/pecans and cook stirring frequently about 5 minutes.

Bacon should be cooked but not crispy, remove bacon/pecans with a slotted spoons and drain on paper towel.

Lower heat to medium low, add garlic and cook until fragrant, about 1 minute.

Add vinegar, mustard and whisk to combine, keep warm over very low heat, stirring periodically.

Toss broccoli with just enough oil to lightly coat and season with Spice Mix. 

Warm a separate pan over medium high heat and add the broccolini.

Cook, stirring frequently, to slightly char, about 5 minutes.

Add Turkey stock and cover with a lid.

Cook until broccolini is tender, about 3 to 5 minutes, flipping at least once.

Remove lid and drizzle with a little of the warm vinaigrette, toss to coat.

Cook until most of the liquid has evaporated.

To serve, remove the broccolini with tongs and place on a serving platter.

Drizzle with a little warm vinaigrette, top with bacon/pecans and serve with remaining vinaigrette on the side.