This Broccolini with Balsamic Vinaigrette is a simple yet elegant side dish that celebrates fresh, vibrant flavor. Tender-crisp broccolini is lightly blanched, then tossed in a tangy-sweet balsamic dressing infused with Dijon mustard and garlic. A squeeze of fresh lemon brightens every bite, creating a versatile dish that’s equally delicious served warm or chilled. Perfect for weeknight dinners, picnics, or as a refined addition to any holiday table.
INGREDIENTS:
1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
Kosher salt
1 1/2 lb. broccolini, stem ends removed
1 lemon, juiced
METHOD:
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, 1 1/2 teaspoons kosher salt, and black pepper until the dressing is smooth and emulsified. Set aside.
Bring 8 cups of water and 2 tablespoons of kosher salt to a boil in a large pot.
Trim and discard the bottom third of the broccolini stems. Add the broccolini to the boiling water and cook over high heat for about 2 minutes, until just tender but still bright green.
Drain well and transfer to a large serving bowl.
Pour the vinaigrette over the warm broccolini and toss gently to coat. Add a generous squeeze of lemon juice and toss again.
Taste and adjust seasoning as needed. Serve warm, or chill for 30–60 minutes for a refreshing cold salad.
YIELD: Serves 6
SOURCE: Adapted from a recipe by Ina Garten.
