Broccolini With Hard-Boiled Egg
Boil 2 bunches broccolini (tough ends trimmed) in salted water until crisp-tender, 4 minutes. Drain, shock in ice water and pat dry. Whisk 2 tablespoons each whole-grain mustard and white wine vinegar, 3 tablespoons olive oil, 1 small minced shallot, and salt and pepper. Drizzle over the broccolini and top with 1 chopped hard-boiled egg.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine