4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
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.