Broccolini and Balsamic Vinaigrette

Here is a delicious and very easy side dish!  I love broccolini — or baby broccoli.  It’s so quick to prepare, very healthy, and doesn’t require much in the way of ingredients to make a very interesting side dish.

I thought this broccolini recipe with balsamic vinaigrette would go nicely with the roast.  Tim and I gobbled all of this tasty veggie up!

And in case you are interested, here’s a link to another easy broccolini recipe.
Broccolini and Balsamic Vinaigrette
Barefoot Contessa

• Kosher salt
• 4 bunches broccolini (1 1/2 pounds)
• 1/4 cup good 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 lemon

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, 1 1/2 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.