Broccolini Can Be DeathbedFood.
Broccoli or broccolini. That is the question.
I say broccoli but Ina says broccolini. Since I’m cooking barefoot these days, I decided to acquiesce to her judgement and make the Broccolini with Balsamic Vinaigrette from her Barefoot Contessa at Home cookbook.
Paired with Ina’s “Perfect Basmati Rice” from her Cook Like a Pro cookbook that I just made (see post) and my newest seafood obsession, halibut, it was a DeathbedFood dinner.
Here’s the recipe:
kosher salt
4 bunches broccolini (1 1/2 pounds) – look for bright green with firm florets and stalks
1/4 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
Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
In a small bowl, whisk together the olive oil, balsamic, mustard, garlic, 1 1/2 teaspoons salt and the pepper.
She says to bring 8 cups of water and 2 tablespoons salt to a 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. {I say just steam it and put into a large bowl!}
Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt and serve warm or cold.
