1/4 cup egtra 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
1 1/2 lb. broccolini, stem ends removed
1 lemon, juiced
In a small bowl, whisk together olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt and pepper. Set aside.
In a large pot, bring 8 cups of water and 2 tablespoons kosher salt to a boil.
Remove and discard the bottom third of the broccolini stems. When the water comes to a full boil, add the broccolini, cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl.
Pour vinaigrette over the broccolini and toss well. Add generous squeeze of fresh lemon juice. Taste for seasoning. Serve warm as a side dish or chilled as a summer salad.
YIELD: Serves 6
SOURCE: Adapted from recipe by Ina Garten.