Simple Sauteed Broccolini Salad

Broccolini (or Broccoli Rab) is a close cousin of garden variety, but with similar quality you might find in greens. It can be procured from many grocery stores, but you may have to to visit a whole grocer or slightly more upscale vendor in order to find a fresh stock of the product. Depending on where you live, that might be a more reliable option to growing your own if you tend to have short growing seasons or very hot late Spring.

If you desire daily use, you can pickle it or just do small sauteed additions to a standard salad. This example uses soy and rice wine vinegar, but feel free and tamper around with homemade vinegar to change things up a bit. BTW, you can also saute pickled Broccolini as well, just be sure and dry them off pretty well before hitting any hot oil!

Simple AsianVinaigrette:

Rice Wine Vinegar -----1/4 Cup

Olive Oil--------1/2 cup

Light Soy Sauce ----1/4 Cup

Sesame Oil------1 Tsp

Salad Ingredients:

Mesclun Mix--------1 Cup

Grape Tomato (Halved)---6 Ea

Radicchio----4 leaves

Carrot (Matchstick)----1/2 Cup

Bamboo Shoot (Matchstick)---1/4 Cup

Preparation:

1. Wisk together vinaigrette ingredients quickly.

2. Toss Broccolini with about ½ of the vinaigrette mix. Allow to sit for 15 minutes.

3. Heat a small sautee to medium heat, add a splash of olive oil and coat evenly.

4. Add Broccolini and saute quickly, moving rapidly until the leaves wilt slightly. Remove from heat.

5. Toss salad ingredients together and then drizzle with remaining vinaigrette.

6. Toss again to mix evenly, then bowl up and top with warm broccolini as a topping.