Broccolini With Lemon Mustard Dressing

April 9, 2014
Pareve

1 teaspoon minced garlic
2 tablespoons freshly squeezed lemon juice
2 ­teaspoons coarse Dijon mustard (or kosher for Passover equivalent)
6 tablespoons extra-virgin olive oil
fine sea salt
freshly ground black pepper
2 pounds fresh broccolini, stem ends trimmed
kosher or sea salt
In a small bowl, whisk together the garlic, lemon juice and mustard. Whisk in the oil and season with the salt and pepper. Bring a large saucepan of water to a boil and salt generously. Cook the broccolini for 3 to 4 minutes until bright green and just tender — they should still have some crunch. Drain thoroughly. Place broccolini in a shallow serving dish. When ready to serve, drizzle the dressing over them and toss to coat thoroughly. Serve immediately. Makes 8 servings.

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