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.
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!