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Prep Notes (one per line)
Broccolini - remove and discard the bottom third of the broccolini stems — knife confidence is fun, keeping all ten fingers is even better. Garlic - mince to yield 1 tsp
Instructions
In a large pot, bring 8 cups of water and 2 tbl of salt to a boil. Meanwhile, in a small bowl, whisk together 1/4 cup olive oil, the balsamic vinegar, mustard, garlic 1 1/2 tsp salt and 1/2 tsp pepper. When the water comes to a full boil, add the broccolini and cook until they are just tender (2 minutes), while resisting the deeply human urge to fuss with it nonstop. Drain well and place in a large bowl. Pour the dressing over the broccolin to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt and pepper to taste.
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