Broccolini With Walnut Dressing
Per ServingBroccolini With Walnut Dressing |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 4 spears | ||
| Calories | 105 | |
| Fat | 8 | g |
| Saturated Fat | 0.8 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 1 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 105 | mg |
| Potassium | 205 | mg |
| Protein | 2 | g |
| Phosphorus | 45 | mg |
| Choices: Vegetable 1, Fat 1.5 | ||
- Makes: 8 servings
- Serving Size: 4 spears
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
Ingredients
| 1 | lb. | fresh broccolini or broccoli florets |
| Dressing | ||
| 2 | Tbsp. | champagne, rice, or white wine vinegar |
| 1 | tsp. | Dijon mustard |
| 1 | garlic clove, very finely minced | |
| 1/2 | tsp. | sugar |
| 1/4 | cup | walnut oil |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| Garnish | ||
| 1 | small red pepper, cored, seeded, and finely diced (about 1 cup) | |
| 2 | Tbsp. | toasted walnut pieces |
Directions
- Bring a large pot of water to boiling. Trim the broccolini spears by cutting off about 1/2 inch from the bottom of the stems. When the water is boiling, add the broccolini and turn off the heat. Let the broccolini stand in the water for 2 minutes. Drain and rinse in cold water; drain again.
- For the dressing, whisk together the vinegar, mustard, garlic, and sugar. Slowly pour a thin stream of the walnut oil into the mixture and whisk to emulsify. Add the salt and black pepper.
- Toss the broccolini with the walnut dressing. Arrange the broccolini on a platter. Sprinkle with the red pepper and walnuts.
