Blanching broccolini and then flavoring it with a touch of olive oil or butter while its warm is my favorite way to cook it. A cross between broccoli and Chinese kale, broccolini features long, thin stems with tender florets on top. For this side dish I decided to drizzle a homemade olive vinaigrette over the steamed veggies; a vinaigrette made with sliced black olives, lemon zest and juice, a pinch of crushed red pepper and olive oil. Seasoned with salt and pepper to taste, this vinaigrette really livens up the tender broccolini stems and florets!
(To view this recipe, click on the blue title of the blog post above*)
Broccolini with Kalamata Olive Vinaigrette
Ingredients:
- 1 bunch of broccolini, 1-inch of stems removed
- For the vinaigrette:
- ¼ cup sliced kalamata olives
- Pinch of salt and pepper
- Zest of 1 large lemon
- Juice of 1 large lemon
- 3 Tablespoons extra virgin olive oil
- Crushed red pepper flakes (optional)
Directions:
- Bring a medium pot of water to a boil. Add the broccolini into the pot of water and cook for 2 minutes. Drain the broccolini and run it under cold water to stop the cooking.
- Stir together the vinaigrette ingredients until smooth; drizzle over the warm broccolini and serve.
Tagged: black olives, broccolini, kalamata olive vinaigrette, Kalamata olives, lemon juice, lemon zest, side dish, steamed vegetables, vinaigrette
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