Broccolini and Balsamic Vinaigrette
- 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
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.