Grilled Broccolini with Pistachio, Cured Olive, and Preserved Lemon from Vedge by Rich Landau and Ka

Ingredients

• 1 teaspoon salt
• ½ cup chopped oil-cured olives
• 2 tablespoons canola oil
• 1 cup wood chips for charcoal grill use (optional)
• 1 pound broccolini, 2 inches of the bottom stems removed
• 1 teaspoon sugar
• 1 tablespoon juice from preserved lemon
• 1 cup pistachios
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chopped preserved lemon
• ¼ cup olive oil