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Simple Blanched Broccolini Salad with Lemon Vinaigrette

Close-up of bright green broccolini salad tossed in lemon vinaigrette with slivered almonds.
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You will love this fresh, easy broccolini salad featuring tender-crisp broccolini tossed in a bright lemon vinaigrette. It is a perfect healthy side dish for any meal.

Ingredients

Scale
  • 1 pound broccolini, trimmed
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup shaved Parmesan cheese (optional)

Instructions

  1. Prepare the broccolini: Bring a medium pot of salted water to a boil. Add the broccolini and blanch for 2 minutes until bright green and tender-crisp. Immediately transfer the broccolini to an ice bath to stop the cooking process. Drain well and pat dry.
  2. Make the light vinaigrette for broccolini: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  3. Combine ingredients: Place the cooled, dried broccolini in a mixing bowl. Pour the vinaigrette over the broccolini. Toss gently to coat everything evenly.
  4. Finish the salad: Gently fold in the toasted slivered almonds and the shaved Parmesan cheese, if using.
  5. Serve immediately or chill briefly. This makes a great quick green vegetable salad.

Notes

  • To toast almonds, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
  • If you prefer a warm broccolini salad, you can skip the blanching and toss the raw broccolini with the dressing, then briefly sauté it in a pan for 3 minutes before adding nuts and cheese.
  • This recipe is a great alternative to broccoli rabe salad and works well as a simple spring vegetable salad.

Nutrition

Find it online: https://devourdish.com/broccolini-salad-simple-blanched-lemon-vinaigrette/