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Warm Broccolini Salad with Toasted Almonds

yield: 2 servings
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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.