Midweek Dash: Broccolini with Balsamic Vinaigrette

Contrary to appearances, Broccolini isn’t just gangly teenage broccoli; rather, it’s a hybrid between broccoli and gai lan (Chinese kale). The result is a sweet, mild veggie with crisp, mellow stalks reminiscent of asparagus topped with endearing fringes of florets.

When buying, pick Broccolini bunches with firm, bright green stalks and dense, closed florets. Then use it to make some downright addictive Broccolini (seriously!) in 15 minutes flat…

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Broccolini with Balsamic Vinaigrette

This recipe is adapted from Ina Garten’s cookbook, Barefoot Contessa at Home. While this recipe does involve boiling the Broccolini—to which I would normally be vehemently opposed—the length of the boil is so brief that the effect is closer to blanching or steaming. So I’m going to let it slide, because the end results are so darned tasty.

Prep time: 15 minutes Serves: 6

Ingredients:

1½ pounds Broccolini (2-3 bunches; weigh them to get about the right amount)

¼ c olive oil

1½ Tbsp balsamic vinegar

½ tsp Dijon mustard

1 tsp minced fresh garlic

freshly ground black pepper

salt

1 lemon

Directions

Bring 2 quarts of water and 1 Tbsp salt to a boil in a large, covered pot.

While the water is heating, wash the Broccolini and trim off the bottom inch or so of the stems.

Whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, and scant 1 tsp of salt.

Once water has reached a rolling boil, add the Broccolini, nestling them down into the water with tongs. Return to a boil, then boil for 30-60 seconds, until stalks are crisp-tender. (When in doubt, take them out!)

Drain well. Toss Broccolini with vinaigrette in a large bowl. Dress with a few splashes of fresh lemon juice and serve.