For fans of the Barefoot Contessa (plus, a recipe)

If you don't know about Ina Garten, you really must find out.

From our own DallasNews.com:

Barefoot Contessa: Experiments in the kitchen

BROCCOLINI & BALSAMIC VINAIGRETTE
Kosher salt
1 1⁄2 pound broccolini (or broccoli florets)
1⁄4 cup good olive oil
1 1⁄2 tablespoons balsamic vinegar
1⁄2 teaspoon Dijon mustard
1 teaspoon minced garlic
1⁄2 teaspoon freshly ground black pepper
1 lemon


In a large pot, bring 8 cups of water and 2 tablespoons kosher salt to a boil. Remove and discard the bottom third of the broccolini stems.

In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1⁄2 teaspoons salt and pepper. When the water comes to a 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 lemon juice, sprinkle with salt and serve warm or cold. Makes 6 servings.

PER SERVING: Calories 121 Fat 9 g (1 g sat) No cholesterol Sodium 49 mg Fiber 3 g Carbohydrates 8 g Protein 3 g