Broccolini and Balsamic Vinaigrette

Broccolini and Balsamic Vinaigrette


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Broccolini is a fun, less bushy version of broccoli. The stalks get tender and are very good. The vinaigrette is so tasty you'll want to pair this dish with everything!

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Northbrook, IL


  • Kosher salt
  • 4 bunches broccolini (1 1/2 lb.)
  • 1/4 C. good olive oil
  • 11/2 Tbs. balsamic vinegar
  • 1/2 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 1/2 tsp. freshly ground black pepper
  • 1 lemon

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In a large pot, bring 8 C.  of water and 2 Tbs.  salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 tsp. salt, and the pepper. When the water comes to a full 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 fresh lemon juice, sprinkle with salt, and serve warm or hot.Recipe adapted from Ina Garten as seen on The Barefoot Contessa.

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