Broccolini and Balsamic Vinaigrette
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INGREDIENTS 8 cups water
2-1/2 tablespoons kosher salt, divided use, plus more to taste
1-1/2 pounds broccolini (or broccoli florets)
1/4 cup good olive oil
1-1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemonIn a large pot, bring 8 cups of water and 2 tablespoons kosher salt to a boil. Remove and discard the bottom third of the broccolini stems.
In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1-1/2 teaspoons salt and pepper.
When the water comes to a boil, add the broccolini, return to a boil and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well.
Splash with a generous squeeze of lemon juice, sprinkle with salt and serve warm or cold.
Makes 6 servings