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Marinated Broccoli Salad

6 servings

• 1 teaspoon prepared mustard
• 2 tablespoons red wine vinegar
• 2 teaspoons lemon juice
• 1 clove garlic, minced or pressed
• 1/2 cup olive oil
• 1/2 cup freshly grated parmesan cheese (divided use)
• Salt and freshly ground pepper, to taste
• 2 pounds broccoli
• 1 pint cherry tomatoes, halved
• 1/3 cup minced green onion

In a small bowl, whisk together the mustard, vinegar, lemon juice and garlic. Add the olive oil gradually, whisking constantly. Whisk in 1/4 cup of the grated parmesan cheese. Season the dressing with salt and pepper. Cover and chill the dressing in the refrigerator for 1 hour.

Meanwhile, remove the thick stalks from the broccoli, reserving them for soup, if desired. Separate the florets and drop into a large pot of boiling, salted water over high heat; blanch just until barely tender-crisp (11/2 to 3 minutes, depending on size of florets). Drain and immediately plunge into ice water to cool; drain again and pat dry.

Transfer the broccoli florets to a large bowl; add tomatoes and dressing. Toss lightly to coat. Add green onion and remaining parmesan; toss again. Taste and adjust seasoning, if needed, just before serving.

Why Eat broccoli

Broccoli's wealth of nutrients has made it the king of the “cole” crops, a family of food plants that includes cabbage, kale, mustard and related species.

An excellent source of vitamin A and a good source of calcium, vitamin C, fiber, and assorted B vitamins and trace minerals, broccoli contains compounds that are believed to help protect against some forms of cancer and eye disease.

Like its relatives cabbage and cauliflower, broccoli is mild-tasting and delicious when properly cooked but malodorous and mushy when cooked too long or at too high a temperature.

While traditional ways of presenting broccoli – covered with cream sauce or baked au gratin – are still popular, there are lighter, zestier, more healthful ways of serving this nutritious vegetable that complement its natural good taste.

When shopping for broccoli, look for firm green heads, leaves and stems. The buds should be compact, tightly closed, and dark green or purplish green. Avoid broccoli with buds that have begun to flower, an indication that the plant fibers have begun to mature and toughen.

Lightly cooked broccoli marinated in a lemony vinaigrette can be served as a salad or side dish. To prevent the acidic lemon juice in the vinaigrette from discoloring the broccoli, wait to add the dressing until just before the salad is served.

In Marinated Broccoli Salad, classic Italian ingredients, including tomatoes, garlic, olive oil and parmesan cheese, complement the broccoli.

Sauteed Broccoli With Garlic is a simple treatment in which the stalks and florets are blanched and drained before being briefly sauteed with olive oil and garlic.

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