Tomato-Broccolini Salad
Ingredients:
1 small bunch of *broccolini
1 ½ cups cherry or grape tomatoes, halved
Vinaigrette Dressing:
2 ½ T. red wine vinegar
2 T. olive oil
1 t. honey
1 t. Dijon mustard
Kosher salt and fresh ground pepper to taste
*Broccolini: is a cross between broccoli and kai-lan, a Chinese broccoli which is part of the cabbage family. A relatively new vegetable, it was first brought to the US market about 15 years ago. A bit more delicate and sweeter than traditional broccoli, with a hint of asparagus flavor; the entire vegetable is eatable, including the small yellow flower and is rich in vitamin c.
Lets Cook:
Place broccolini in a large pot filled about 1/3 full of water. Bring
to a boil and cook until broccolini is just tender, a fork should easily prick through the stems (careful to not overcook) about 3 minutes. To save on time, use pasta water, and cook broccolini along with pasta.