Broccolini with Balsamic Vinaigrette

Broccolini is one of my favorite vegetables of all time.  It's a little bit like broccoli but even better because, once you trim the woody stems at the end by about 1/4", you can eat the whole thing, stalks and all!  Now, broccolini can be expensive but you can usually find it on sale in the springtime so that's when I tend to buy it!  This recipe is super simple and very tasty.  Just blanch the broccolini then top with a terrific vinaigrette!  This recipe can be served hot, room temperature or even cold.  Of course, if you can't find broccolini please feel free to use broccoli!  I've done that before and it is still delicious!  Enjoy!

Broccolini with Balsamic Vinaigrette (adapted from foodnetwork.com)

4 bunches broccolini (about 1 1/2 lb.), woody ends trimmed
1 T. + 1 t. salt, divided
2 T. extra virgin olive oil
1/4 c. freshly squeezed lemon juice
1 1/2 T. balsamic vinegar
2 garlic cloves, finely minced
1/2 t. Dijon mustard
1/2 t. pepper

Bring a large pot of water to a boil and season with 1 T. salt.  Place the broccolini in the water and cook for 2 minutes.  Drain the broccolini and place it in a large bowl.  

Meanwhile in a small bowl combine the remaining 1 t. salt, olive oil, lemon juice, balsamic vinegar, garlic, mustard and pepper and whisk to combine.  Pour the dressing over the warm broccolini and toss to combine.

6 servings (83 calories each serving) according to my calculator on loseit.com