Broccolini Salad with Gorgonzola and Pistachios

By December 23, 2010Uncategorized

1 bunch broccolini

1 teaspoon minced shallot

1/2 teaspoon Dijon-style mustard

1 teaspoon fresh lemon juice

1 tablespoon peanut or grape seed oil

Sea salt

Freshly ground black pepper

1 ounce aged Gorgonzola (may substitute other firm blue cheese)

2 tablespoons coarsely chopped salted pistachios

Bring a pot of salted water to a boil over high heat. Wash the broccolini. Cut off and discard the tough ends of the stalks. Transfer to the boiling water and cook for 2-3 minutes, until al dente, depending on the size of the stalks. Drain, and run under cold running water until cool. Blot dry and transfer to a shallow bowl. Whisk together the shallot, mustard, lemon juice, oil, salt and pepper to taste in a small bowl. Pour over broccolini and toss to coat evenly. Arrange broccolini on a serving dish. Crumble the cheese over the midsection. Just before serving, sprinkle with the pistachios. From The Washington Post, November 21, 2010

Author Terra

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