Broccolini & Balsamic Vinaigrette

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

1. In a large pot, bring 8 cups water and 2 tablespoons salt to a boil.
2. Remove and discard the bottom third of the broccolini stems. If
3. some stems are very thick, cut them in half lengthwise.
4. Meanwhile, in a small bowl, whisk together the olive oil, balsamic
5. vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper.
6. When the water comes to a full boil, add the broccolini, return to a
7. boil, and cook over high heat for 2 minutes, until the stalks are just
8. tender. Drain well and place in a large bowl. Pour enough dressing
9. over the broccolini to moisten and toss well. Splash with at generous
10. squeeze of fresh lemon juice, sprinkle with salt, and serve warm or
11. cold.
12. Choose broccolini that's bright green, with firm, closed florets and
13. firm stalks.

kosher salt, bunches broccolini, olive oil, balsamic vinegar, mustard, garlic, freshly ground black pepper, lemon

Taken from www.epicurious.com/recipes/member/views/broccolini-balsamic-vinaigrette-50133070 (may not work)