Broccoli Recipe

Broccoli and dressing

1. 1

   Prepare broccoli

   Trim the broccoli head into bite-size florets so they cook evenly. Peel and slice the thicker stalk if desired and cut into 1/4-inch coins.

2. 2

   Blanch broccoli

   Bring 4 cups of water to a rolling boil in a large pot. Add 1/2 teaspoon of the kosher salt to the water. Carefully add the broccoli florets and cook uncovered for 2 minutes until bright green and just tender-crisp.

3. 3

   Shock in ice bath

   While the broccoli cooks, fill a large bowl with 2 cups of cold water and ice. Using a slotted spoon, transfer the broccoli immediately into the ice bath to stop cooking. Let sit 2 minutes, then drain thoroughly and pat dry on clean kitchen towels or paper towels.

4. 4

   Make dressing

   In a small bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons unripe vinegar, minced garlic, the remaining 1/2 teaspoon kosher salt, black pepper, red pepper flakes (if using), and lemon zest (if using) until combined.

5. 5

   Toss and finish

   Place the drained broccoli in a serving bowl. Pour the dressing over the warm (or room-temperature) florets and toss gently to coat. Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Let sit 5–10 minutes so flavors meld, then serve.

6. 6

   Serving suggestions

   Serve warm, at room temperature, or chilled. This makes a bright side dish for grilled meats, sandwiches, or as part of a salad spread. Leftovers keep refrigerated in an airtight container for up to 3 days.