Broccolini & Balsamic Vinaigrette

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   In a large pot, bring 8 cups water and 2 tablespoons salt to a boil.

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   Remove and discard the bottom third of the broccolini stems. If

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   some stems are very thick, cut them in half lengthwise.

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   Meanwhile, in a small bowl, whisk together the olive oil, balsamic

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   vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper.

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   When the water comes to a full boil, add the broccolini, return to a

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   boil, and cook over high heat for 2 minutes, until the stalks are just

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   tender. Drain well and place in a large bowl. Pour enough dressing

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   over the broccolini to moisten and toss well. Splash with at generous

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    squeeze of fresh lemon juice, sprinkle with salt, and serve warm or

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    cold.

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    Choose broccolini that's bright green, with firm, closed florets and

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    firm stalks.

* Per serving · 4 servings · Values may vary.

No additional tips available.