Broccolini Balsamic Vinaigrette Food

BALSAMIC PARMESAN ROASTED BROCCOLINI RECIPE

Steps:

• Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper.
• If needed, trim the dry ends off the broccolini. Arrange the broccolini in a single layer on your baking sheet. Drizzle the olive oil and vinegar over the broccolini. Sprinkle on some salt & pepper. Using your hands, gently toss it/ensure it's coated. Sprinkle the parmesan over top.
• Roast for 15 minutes or until it's tender-crisp. Serve immediately.

SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS

Steps:

• Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
• Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
• Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
• Do Ahead
• Vinaigrette can be made up to 3 days ahead.

BROCCOLINI WITH BALSAMIC VINAIGRETTE

Steps:

• In a large pot bring 6 cups of water to a boil.
• In the meantime, remove the bottom third of the broccolini stems and discard.
• In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
• When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
• Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
• Serve warm.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

BROCCOLINI WITH SPICY SESAME VINAIGRETTE

Steps:

• Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
• Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.

BALSAMIC BROCCOLINI (OR BROCCOLI)

Steps:

• Heat large dry skillet over medium heat. Add pine nuts; cook, stirring, until lightly browned and fragrant, 4-5 minutes. Remove from skillet; reserve.
• To same skillet add oil and shallots; cook, stirring occasionally, until tender, 5 minutes.
• Meanwhile bring large pot of salted water to boil. Add broccolini (or broccoli); cook until just tender, 5 minutes. Drain well; add to shallot mixture.
• Stir in vinegar, salt and pepper. Cook, stirring, until vinegar is reduced and flavors have blended, 1-2 minutes.
• Remove from heat; stir in reserved pine nuts.