(can substitute broccoli florets)

 

Everyone should have some easy and great tasting vegetables dishes in their cooking repertoire. For a nice presentation, I like to use white balsamic. It really is easy and tastes great!

 

 

Serves 8                                         

 

                  2 pounds broccolini                 1 1/2 t. minced garlic

                  1/3 C. extra virgin olive oil       2 1/4 t. Kosher salt

                  2 1/4 T. balsamic vinegar         3/4 t. black pepper

                  3/4 t. Dijon mustard                 1 large lemon

 

 

                  In a large pot, bring 8 cups water and 2 T. salt to a boil.                               Remove and discard the bottom third of the broccolini

                  stems.  If some stems are very thick, cut them in half

                  lengthwise.  

 

Meanwhile, in a small bowl, whisk together

                  the olive oil, balsamic vinegar, mustard, garlic, salt, and

                  pepper.  Set aside.

 

When the water comes to a full 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 lemon

                  juice, sprinkle with salt, and serve warm or cold. I like to garnish

with some thin lemon slices.

 

                  For a warm weather dish, strain and place into a bowl of ice just

after cooking.  Drain and pat dry after cooling. Can top with

toasted almonds or sprinkle with “Everything Seed Spice”. Serve

cold or room temperature.

 

If you'd like information about becoming a preferred partner with Stroll Oakmont Estates please reach out to Vicki Blair at vicki.blair@n2co.com.