Broccolini with Kalamata Dressing
The olive dressing is also delicious on asparagus, carrots, and Brussels sprouts.
Ingredients
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1/3 cup pitted Kalamata olives
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1/4 cup lightly packed fresh parsley leaves, plus 1 tablespoon roughly chopped
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1/4 cup mayonnaise
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3 medium cloves garlic, peeled
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Kosher salt and freshly ground black pepper
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2 pounds broccolini, trimmed (4 bunches)
Directions
1.
Put the olives, parsley leaves, mayonnaise, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor and pulse into a coarse paste.
2.
Bring a large pot of well-salted water to a boil. Working in 3 batches, boil the broccolini until tender, about 5 minutes per batch. Drain each batch well and keep warm in a large bowl covered with foil.
3.
Dab the olive mixture over the broccolini and toss well to combine. Season to taste with salt and pepper. Transfer to a platter, sprinkle with the chopped parsley, and serve.
Make Ahead Tip:
The black olive dressing can be made 1 day ahead and refrigerated until ready to use.
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