Broccolini and Balsamic Vinaigrette
Here is a delicious and very easy side dish!Â I love broccolini — or baby broccoli.Â 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.Â Tim and I gobbled all of this tasty veggie up!
- 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.