BROCCOLINI AND BALSAMIC VINAIGRETTE
Steps:
- In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
- Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
BRUSSELS SPROUTS WITH BACON AND BALSAMIC
Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.
Provided by JW
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
- Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.
Nutrition Facts : Calories 99 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 5.4 g
BROCCOLI WITH BALSAMIC-BACON VINAIGRETTE SAUCE
From Rob Kaspar in the Baltimore Sun, this is a really delicious treatment of broccoli. I think it's even better when almost all the bacon fat is drained off and discarded (just enough left to get the flavor) and with a bit less olive oil, but I am posting the original version.
Provided by Chef Kate
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make the sauce: In a 1-quart saucepan over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a dish lined with paper towels, leaving the fat in the pan.
- Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes (if you want to reduce the fat, use a nonstick pan and discard all but a tiny bit of the bacon grease).
- Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan.
- Off the heat, stir in the remaining vinegar, the lemon juice and mustard.
- Gradually whisk in the oil (don't worry if the sauce doesn't emulsify).
- Season with salt and pepper to taste.
- Cook the broccoli: Bring an inch or so of water to a boil in a pot fitted with a steamer insert. Put the broccoli in the steamer; sprinkle with salt, cover tightly and steam until just tender, 3 to 4 minutes.
- The broccoli should be neither crisp nor soft, but exactly in between. To check, bite into a piece you quickly run under cold water, being careful not to burn your tongue. Transfer to a serving bowl.
- Briefly reheat the sauce if necessary. Drizzle over the steamed broccoli, sprinkle with the bacon bits and serve.
Nutrition Facts : Calories 129, Fat 10.5, SaturatedFat 2.1, Cholesterol 5.1, Sodium 96.9, Carbohydrate 7, Fiber 2.5, Sugar 1.7, Protein 3.6
BALSAMIC GLAZED BROCCOLI
Special Thanks to Paula Deen who provided this recipe to all her fans who came to her show at the Chicago Theater in November. Thanks for a great dinner!!!
Provided by Lizzi
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Steam broccoli until crisp tender. Place broccoli in a serving bowl; keep warm.
- In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing gently to coat.
Nutrition Facts : Calories 241, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 305, Carbohydrate 21.7, Fiber 5.3, Sugar 11.1, Protein 6
ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
Provided by Ali Slagle
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.
BROCCOLI WITH BALSAMIC DRESSING
Make and share this Broccoli With Balsamic Dressing recipe from Food.com.
Provided by chelle keithley
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam broccoli until crisp tender.
- Heat 2 tsp oil in small skillet.
- Add shallots and garlic.
- Saute 2 minutes.
- Remove from heat, stir in vinegar, remaining oil and mustard.
- Add to broccoli and toss well.
Nutrition Facts : Calories 226.9, Fat 6.7, SaturatedFat 1, Sodium 239.6, Carbohydrate 38.4, Fiber 17.1, Sugar 7.2, Protein 12.5
BACON AND BALSAMIC VINAIGRETTE
This vinaigrette is sweet, tart, bacony and oniony and it's what makes people keep asking me to bring salad. And who doesn't like some real bacon in their salad? I never really measure the amounts but it always tastes fantastic!
Provided by Cookin-jo
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
- Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
- Gently saute the onion until just soft, making sure not to brown.
- Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
- Add the olive oil, as much as to your taste and the salt and pepper to taste.
- Cool, but do not refrigerate. Dress your salad just before serving.
- Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.
BACON-BALSAMIC VINAIGRETTE
Categories Salad Garlic Salad Dressing Bacon Shallot Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel). Remove skillet from heat. Reserve 3 tablespoons drippings in skillet; mix in oil. Whisk vinegar, shallots, garlic and brown sugar in small bowl. Add to drippings in skillet. Stir over medium-low heat just until warm. Season with salt and pepper. Use warm.
BROCCOLI WITH CHEDDAR VINAIGRETTE
Categories Cheese Vegetable Side Quick & Easy High Fiber Broccoli Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.
ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR
Tasty way to roast broccoli!
Provided by Alyssa Long
Categories Side Dish Vegetables Broccoli
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 6.4 g, Fat 10.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 174.4 mg, Sugar 2 g
BROCCOLINI WITH BALSAMIC VINAIGRETTE
Most of us are very familiar with broccoli but how about broccolini? It's similar to broccoli but more tender and milder in flavor. Nicknamed baby broccoli, broccolini is a hybrid vegetable and a cross between broccoli and Chinese kale. It has small florets and long, thin stalks. This vitamin and fiber packed vegetable is one you'll sure to love. I've topped mine with a skinny balsamic vinaigrette to add some pizzaz...
Provided by Nancy Fox
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 46.7, Fat 4.5, SaturatedFat 0.6, Sodium 204.4, Carbohydrate 1.4, Fiber 0.1, Sugar 1, Protein 0.1
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