Broccoli Recipe

Prepare broccoli

Trim the broccoli crowns into bite-size florets, keeping some stem attached for structure. Peel and thinly slice the firm outer layer of the thicker stems and chop into 1/4-inch pieces to use as well.

Blanch

Bring 1 cup of water and 1 tsp coarse salt to a rolling boil in a medium pot (or use a large skillet with a lid). Add the broccoli florets and stems, cover, and steam/blanch for 2–3 minutes until bright green and just tender-crisp.

Shock

Immediately transfer the broccoli to a bowl of ice water (or run under very cold water) for 1 minute to stop cooking and preserve color. Drain well and pat dry with a clean kitchen towel or paper towels.

Optional quick roast (alternative texture)

To give a roasted edge, preheat oven to 425°F (220°C). Toss drained broccoli with 1 tbs of the olive oil (from the dressing section) and a pinch of salt and arrange on a rimmed baking sheet. Roast 10–12 minutes until edges char slightly, then proceed with dressing.

Mince or grate the garlic finely. In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1 tsp black pepper until emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch more honey if too tart.

If you roasted the broccoli, use 2 tbs of dressing to toss while the broccoli is still warm so it absorbs flavor. If you blanched and shocked, toss the drained, dry broccoli with 2–3 tbs of the dressing to coat evenly. Reserve any extra dressing for serving.

Arrange the dressed broccoli on a serving platter. Sprinkle 2 tbs toasted sliced almonds over the top. If using, grate 2 tbs Parmesan over the broccoli and finish with 1/4 tsp red pepper flakes for a mild heat.

Serve warm or at room temperature as a starter. Leftovers keep well refrigerated in an airtight container for up to 3 days; reheat briefly or serve chilled.