Recipe: Broccolini & Balsamic Vinaigrette

Updated: November 29, 2006 - 1:39 PM

Broccolini & Balsamic Vinaigrette

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Broccolini & Balsamic Vinaigrette

Serves 6.

Ina Garten says this dish can be served hot as a side dish or cold as a summer salad. Broccolini was not available when we tested the recipe, but broccoli florets worked just fine.

• Kosher salt

• 1¹/₂lb. broccolini (or broccoli florets)

•¹/₄c. good olive oil

• 1¹/₂tbsp. balsamic vinegar

•¹/₂tsp. Dijon mustard

• 1 tsp. minced garlic

•¹/₂tsp. freshly ground black pepper

• 1 lemon

Directions

In a large pot, bring 8 cups of water and 2 tablespoons kosher salt to a boil. Remove and discard the bottom third of the broccolini stems. In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1¹/₂teaspoon salt and pepper. When the water comes to a 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 lemon juice, sprinkle with salt and serve warm or cold.

Nutrition information per serving:

Calories 121 Fat 9 g Sodium 49 mg

Carbohydrates 8 g Saturated fat 1 g Calcium 56 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.