Friday Recipe: Bright Broccoli

September 28, 2012

By Lana Buseman

I love broccoli but I will be the first to admit that regular steamed broccoli can be boring and sometimes unappetizing. This recipe transforms that green cruciferous veggie into a bright and tasty dish that is anything but boring.

Bright BroccoliTo begin, cut a fresh head of broccoli into florets leaving just short stems. Steam the broccoli for 7-10 minutes or until it is fork tender but still bright green and not mushy.

While your broccoli is steaming, start on the “bright” ingredients. Preheat your oven to 300 degrees and toast ¼ cup pine nuts until just brown. Be sure to keep an eye on the pine nuts as they can burn easily. They will take about 4-6 minutes to toast.

While the pine nuts toast, start making the dressing. In a small bowl, add a tablespoon of Dijon mustard, a quarter cup of fresh lemon juice (about half of a lemon squeezed), three-quarters of a cup of olive oil, 1 tablespoon of julienned fresh basil, salt and pepper to taste. Whisk the dressing until it is combined. Set aside.

Pour your steamed broccoli in a large serving bowl and pour dressing over the top. Sprinkle with the toasted pine nuts and fresh grated pecorino cheese. For kids who like heat, toss the bright broccoli with a little bit of red pepper flakes, which help to speed up the metabolism. For those who don’t like heat, leave the red pepper out! Serve this tasty broccoli as a side dish, or as a stand-alone snack!