Broccolini & Balsamic Vinaigrette (Serves 6)
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
4 bunches broccolini (1½ pounds)
¼ cup good olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon freshly ground black pepper
In a large pot, bring 8 cups of water and 2 tablespoons 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, 1½ teaspoons 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.