Broccolini and Balsamic Vinaigrette

• kosher salt
• 2 bunches broccolini (3/4 pounds)
• 2 T good olive oil
• 2 t balsamic vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1/2 lemon

In a large pot, bring 4 cups of water and 1 tablespoon salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 3/4 teaspoon salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

adapted from Barefoot Contessa (Food Network)