When I blanch or steam a vegetable to ‘crisp-tender’, I like to accent the veggies with a homemade vinaigrette for a fresh ‘pop’ of flavor. To go along with this plate of blanched broccolini, I made a bright lemon vinaigrette accented with a touch of Dijon mustard. The lemony veggies are served on a bed of peppery watercress or arugula leaves, along with a sprinkling of crunchy roasted pistachios. Any toasted nut would work just fine, but there is a lovely flavor match between the pistachios and the bright taste of lemon.
(To view this recipe, click on the blue title of the blog post above*)
Steamed Broccolini with Lemon Vinaigrette & Pistachios
Ingredients:
- 1 bunch of broccolini, ends trimmed
- For the vinaigrette:
- juice of 1 large lemon
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- pinch of crushed red pepper flakes
- salt and pepper to taste
- Toasted, shelled pistachios
- 1 cup watercress or arugula (optional)
Directions:
- To make the lemon vinaigrette, add all of its ingredients to a jar and close the lid. Shake until emulsified and season with salt and pepper to taste.
- Bring a pot of water to a simmer. Add in the trimmed broccolini and blanch for 2 minutes. Drain and toss with the vinaigrette. Serve with the toasted nuts, over the greens if desired.
Tagged: broccoli, broccolini, Dijon mustard, lemon juice, lemon vinaigrette, pistachios, side dish, steamed broccolini, steamed broccolini with lemon vinaigrette and pistachios, toasted pistachios
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