Blood Orange Broccolini Salad

Ingredients:

• 11 ounces (312 g) broccolini
• 2 blood oranges
• 2 teaspoons (10 ml) Dijon mustard
• 1 clove garlic, minced
• ⅛ cup (30 ml) olive oil
• Salt and pepper
• ¼ head radicchio, thinly sliced
• ½ red onion, thinly sliced
• 2 ounces (57 g) toasted walnuts, roughly chopped
• 3 ounces (85 g) blue cheese, crumbled

Method:

Bring a pot of heavily salted water to a boil over high heat. Transfer the broccolini into the water and cook until just tender, 3-4 minutes. Transfer immediately into an ice bath and once chilled, transfer the blanched broccolini onto a paper towel-lined tray to drain.

Peel the blood oranges and supreme them over a bowl to catch any juice. Set the supremes aside and squeeze any remaining juice out of the orange husks into the bowl.

To the bowl of orange juice add the mustard and garlic. Whisk to combine. While whisking, slowly stream in the olive oil. Season the dressing with salt and pepper and reserve.

Chop the broccolini into bite-sized pieces and transfer to a large salad bowl. Add the radicchio, red onion, and toasted walnuts. Toss to combine.

Drizzle the dressing over the salad, toss gently to coat, sprinkle the cheese overtop and serve immediately.