Before heading up to the Cape recently, I made up a number of dishes to take with us so we wouldn't have to spend all our time cooking there. I made a big batch of Israeli Couscous with Asparagus, Peas, and Sugar Snaps as well as a double batch of Broccolini & Balsamic Vinaigrette. The latter was a real hit with relatives and I promised to share the recipe. I adore this vegetable. It's good served immediately and warm, but I truly prefer it at room temperature, although I've also been sighted eating it straight from the fridge - cold. I wish I could take credit for this simple creation but alas, I must give credit where credit is due. This recipe came from Ina Garten's Barefoot Contessa At Home. Thanks once again Ina.
Broccolini & Balsamic Vinaigrette
4 bunches broccolini (1½ pounds)
¼ cup good olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1 teaspoon minced garlic
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
In a large pot, bring 8 cups of water and 2 tablespoons kosher salt to a boil. Remove and discard bottom third of 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, 1½ teaspoons of salt, and the pepper. When the water comes to a full boil, add broccolini, return to 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 vinaigrette over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt (if desired), and serve warm or cold.
BTW, I had a little of the balsamic vinaigrette left over and poured it over cold steamed green beans, it was delicious and Peter even asked for more ... has anyone seen my real husband?