Parmesan and Feta Broccolini

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  • 4 bunches broccolini

  • kosher salt and freshly cracked black pepper

  • 4 tablespoons olive oil

  • ⅓ cup crumbled feta (buy the kind that comes in brine)

Lemon Parmesan Vinaigrette

  • 2 cloves garlic finely chopped

  • 1 tablespoon dijon mustard

  • ¼ cup champagne vinegar

  • 2 tablespoons fresh lemon juice

  • ¼ cup parmesan cheese grated

  • 1 teaspoon red pepper flakes

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup extra virgin olive oil

Arrange the broccolini on a large sheet pan and drizzle with olive oil. Roast at 425 degrees until tender but not too crispy, about 15-25 minutes

While the broccolini is roasting, whisk together all the ingredients for the vinaigrette and set aside.

Remove and let cool slightly.

Toss the broccolini with ¼ cup of the vinaigrette and feta. Taste and adjust seasonings or add more vinaigrette if needed. Serve immediately.