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Broccoli With Lemon-Garlic Vinaigrette

4 servings

Broccoli

• 1 bunch (1 1/4 to 1 1/2 pounds) broccoli
• Slivered lemon zest, for garnish
• Coarsely chopped toasted walnuts, for garnish

Cut off broccoli florets from the stalk(s) and separate florets into bite-sized pieces.
Trim and discard tough ends of stalks and peel lower portion, if tough.
Slice stalks crosswise 1/4 inch thick.

Steam florets and stalks just until tender-crisp (approximately 4 minutes).
Plunge into ice water to halt the cooking and chill the broccoli; drain in a colander and pat dry with paper towels.

Just before serving, mix broccoli with Lemon-Garlic Vinaigrette and lightly toss.
Garnish with lemon zest and walnuts.

Lemon-Garlic Vinagrette

• 1 1/2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 clove garlic, minced or pressed
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon freshly ground pepper
• 5 tablespoons olive oil

In a small bowl, mix lemon juice, vinegar, garlic, lemon zest, salt, oregano and pepper.
Using a whisk or fork, gradually beat in oil until smooth and well-blended.
Makes approximately 1/3 cup.

Versital 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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