Broccolini With Balsamic Vinaigrette
Most of us are very familiar with broccoli but how about broccolini? It’s similar to broccoli but more tender and milder in flavor. Nicknamed baby broccoli, broccolini is a hybrid vegetable and a cross between broccoli and Chinese kale. It has small florets and long, thin stalks. This vitamin and fiber packed vegetable is one you’ll sure to love. I've topped mine with a skinny balsamic vinaigrette to add some pizzaz…
- Ready In:
- 4 bunches Broccolini
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1⁄2 teaspoon sugar
- 1⁄2 fresh lemon
- 1⁄2 teaspoon salt
- fresh ground pepper
- In a large pot bring 6 cups of water to a boil.
- In the meantime, remove the bottom third of the broccolini stems and discard.
- In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
- When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
- Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
- Serve warm.
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I really wish I could rate this higher, but I just didn't care for the dressing. I followed the recipe exactly, subbing Durkee's for the mustard since I don't like mustard but it still didn't work for me. This was also my first time trying broccolini and I really liked it...and appreciate the quick and easy cooking instructions.Reply