preparation

4 servings

Preparation time: 20 minutes

Cooking time: 45 minutes for the garlic, 2 minutes for the broccolini

1. Preheat the oven to 400°F. Slice off the very top of the garlic to expose the cloves, keeping the bulb of the garlic together as one piece. Place the garlic on a square of foil large enough to encase the garlic. Drizzle 1/2 tsp. of the oil over the garlic. Wrap the garlic and place on a baking sheet. Roast the garlic for about 45 minutes until soft. Set aside.

2. Trim the ends off the broccolini. Add it to a large pot of boiling water. Turn off the heat and let the broccolini stand in the hot water for 2 minutes. Drain and splash with cold water.

3. When the garlic is cool enough to handle, squeeze each clove and place in a small bowl. Discard the papery skins. Mash the garlic well with a fork to make garlic paste. Add the vinegar, remaining oil, shallots, mustard, chives, salt, and pepper and whisk well.

4. Place the broccolini on a platter and drizzle with the dressing.