Broccolini with Balsamic Vinaigrette

Remember how I said that the Zucchini Rice was my new go-to side dish? Well, now that I’ve discovered this simple broccolini side dish, I’m thinking that I spoke too soon. This dish is just as simple as the zucchini rice, maybe even simpler, and it’s packed with so much flavor. There’s tanginess from all angles, from the lemon, balsamic vinegar, and dijon mustard, that complement each other so well to create such a beautiful blend of fresh flavor. It took just minutes to make, and complemented the Sesame-Crusted Salmon beautifully (recipe to come).

Broccolini with Balsamic Vinaigrette (adapted from Ina Garten):

Yields 4 servings

• Kosher salt
• 4 bunches broccolini (1 1/2 pounds), trimmed
• 1/4 cup olive oil
• 11/2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 1 lemon

In a small bowl, combine the olive oil, balsamic vinegar, mustard, garlic, 1 teaspoon salt and pepper; set aside.

In a large pot of boiling salted water, cook broccolini until the stalks are just tender, about 2 minutes. Remove the broccolini from the water with a slotted spoon or sieve and place in a large bowl.

Add the reserved dressing and gently toss to combine.

Splash with a generous squeeze of fresh lemon juice.

Serve warm or hot.

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