Get the Recipe: Warm Broccolini Salad with Toasted Almonds
Ingredients
For the Vinaigrette
- 2 tablespoons freshly squeezed and strained lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- a pinch of kosher salt
For the Broccolini Salad
- 2 tablespoons olive oil
- 1 bunch (about 6 ounces) broccolini, ends removed
- salt and pepper, to taste
- 1/4 cup toasted raw almond slivers
Instructions
For the Vinaigrette
- In a liquid measuring cup, whisk together 2 tablespoons lemon juice, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon dijon mustard, and a pinch of kosher salt until emulsified. Set aside while you prepare the broccolini salad.
For the Broccolini Salad
- Preheat 2 tablespoons olive oil in a medium nonstick pan over medium heat. Add the broccolini, tossing the vegetables to coat them in olive oil. Season with salt and pepper. Continue cooking until the broccolini turns a vibrant green, the leaves get slightly charred, and the stems are tender when pierced with a fork.
- Transfer the broccolini to a large plate. Drizzle half of the vinaigrette on top of the broccolini, toss, and add more dressing as desired. Top with 1/4 cup almond slivers and enjoy immediately.
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