1/4 cup kosher salt
3 bunches fresh Broccolini (about 1/2 lb.), trimmed
1 cup toasted chopped pecans
Garnish: pomegranate seeds
How to Make It
Bring salt and 8 qt. water to a boil in a large stockpot over high heat. Gently stir in Broccolini, and cook 3 to 4 minutes or until tender. Drain and transfer to a large bowl.
Toss together Broccolini and 2 Tbsp. Cane Syrup Vinaigrette. Top with toasted chopped pecans, and serve immediately with remaining vinaigrette.