Broccolini Salad Recipe

Prepare broccolini

Trim woody ends from broccolini (about 1/2 inch). If stalks are thick, slice them lengthwise so pieces cook evenly.

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 cups water). Prepare an ice bath (bowl of ice water).

Blanch broccolini in boiling water for 1 1/2 to 2 minutes until bright green and slightly tender but still crisp. Immediately transfer to ice bath to stop cooking, then drain and pat dry. Chop into 1- to 2-inch pieces if stems are long.

Slice cucumber into half-moons (if small cucumber, cut into quarters lengthwise then slice). Halve cherry tomatoes. Thinly slice red onion into half-moons and rinse briefly under cold water if you prefer milder onion flavor; drain well.

Crumble feta cheese. Roughly chop parsley and mint (if using).

In a large bowl combine blanched broccolini, cucumber, cherry tomatoes, red onion, most of the feta (reserve a tablespoon for garnish), chopped herbs, and toasted almonds. Toss gently to combine.

In a small bowl or jar combine lemon juice, Dijon mustard, honey, minced garlic, red wine vinegar, salt, and pepper.

Whisk while slowly streaming in olive oil until dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or lemon as needed.

If dressing is very sharp, let it sit 5 minutes to mellow, then give it a final whisk.

Pour dressing over the salad and toss gently to coat all ingredients evenly. Start with about three-quarters of the dressing, then add more to taste—you may not need all of it.

Scatter reserved feta, lemon zest, and red pepper flakes over the top. Taste and adjust with a pinch more salt or squeeze of lemon if desired.

Serve immediately at room temperature or chilled. Salad can be made up to 4 hours ahead; keep dressing separate and toss just before serving to preserve crunch.