As a bonus, the way it’s packaged at the markets around about here, one tray is practically perfect for the two of us for dinner.
Another bonus, thanks to this recipe, based on one from the barefoot contessa, is that you also get a wicked nice vinaigrette to use for salads and dipping crusty bread (try it, you’ll probably like it!) and stuff.
Also, I mentioned it is wicked easy to toss together, right?
•2 cloves fresh garlic
•2 tsp Dijon mustard
•2 tbsp fresh lemon juice
•2 tbsp balsamic vinegar
•3 tbsp salad vinegar
•1/2 tsp sugar
•1/4 tsp sea salt
•1/4 tsp dried basil
•1/4 tsp dried parsley
•1/4 tsp dried oregano
•1/4 tsp Aleppo pepper
•1/4 cup Extra virgin olive oil
•1/4 cup veggie oil
First, make the vinaigrette by placing all the ingredients except for the olive and veggie oil in a blender jar and pulsing until the garlic is minced and everything is nicely combined.
Combine the olive and veggie oils together (I do this because using all olive oil will turn the vinaigrette solid in the fridge), then, with the blender running, slowly pour the oils into the container until the mixture has absorbed all of the oil and has thickened.
Transfer to a cruet or jar and set aside.
Bring a large pot of really well salted (like, one or two tablespoons of salt – it should taste a bit like seawater) water to a boil, then add the broccolini and cook for two or three minutes, until bright green and still nicely crispity.
Transfer to a large bowl and toss with vinaigrette to coat lightly.
Add a squeeze or three of fresh lemon and a bit of good black pepper, then serve hot or warm.
We had ours with some pan grilled frozen marinated salmon we’d picked up on sale at the market to try (very nice) and just a bit of rémoulade on the side.