Broccolini & Balsamic Vinagrette

6 servings. Barefoot Contessa Recipe.

Broccolini & Balsamic Vinagrette

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  • Prep Time


  • Total Time


  • Servings



  • Kosher salt

  • 4

    bunches Broccolini (1½ lbs)

  • ¼

    c good EVOO

  • T balsamic vinegar

  • ½

    t Dijon mustard

  • 1

    t minced garlic

  • ½

    t freshly ground black pepper

  • 1



In Lg pot bring 8 c of water and 2 T salt to boil. Remove and discard bottom third of Broccolini stems. If some stems are very thick, cut them in half lengthwise. Meanwhile, in sm bowl whisk together oil, balsamic vinegar, mustard, garlic, 1 1/2 t salt and pepper. When water comes to full boil, add Broccolini. Return to boil and cook over high heat for 2 min until stalks are just tender. Drain well and place in Lg bowl. Pour enough dressing over the Broccolini to moisten and toss well. Splash with generous squeeze of fresh lemon juice, sprinkle with salt and serve warm or hot.


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