Another one from 101 Cookbooks. The only change I made was to add the champagne vinegar – I’ve had a bottle of it sitting in the cupboard for months now, unopened, and I was a little short on lemon juice. Also I just really love vinegar.
1 bunch of broccolini
1 bunch of asparagus
a handful of radishes
2-3 tbsp lemon juice
3 tbsp oil
generous pinch of salt
1/4 c pine nuts
1 tbsp champagne vinegar
chop the broccolini and asparagus into bite sized pieces. Heat a pan on medium, with a little peanut oil and a big pinch of salt. Toss in the veggies, and coat. Let cook for a minute or two with the lid on the pan, turn off the heat and leave covered while you prep everything else.
Use a mandoline to slice paper thin pieces of radish and set aside.
Throw all the dressing ingredients into a food processor and pulse – just so it’s chunky, not smooth.
Drain the veggies – there will be liquid in the bottom of the pan – and then add the dressing and toss. Serve with the shaved radish on top.
This made a great accompaniment to reheated leftovers of the creamy broccoli and rice casserole from last night.