Broccoli is the soldier of vegetable world. We can rely on it to perform equally well whether raw or cooked, hot or cold, or mixed with protein for a one-pot meal.
Here’s a broccoli dish that works in several of those categories. It is good as a room temperature or cold salad, or as a hot or cold side.
In any case I prefer it barely cooked, let’s say al dente. For contrast include the tenderest stalks, sliced and steamed along with florets in the microwave, 3 minutes at most. Use hot or if rinsed in cool water the broccoli will hold its color and not turn mushy if refrigerated.
The dressing can be whipped up while the broccoli is cooking. Combine a small amount of Dijon with the olive oil and whisk in either unsweetened rice or white wine vinegar until thick.
Coat the broccoli lightly with the dressing and add roasted red pepper for flavor and color. If you are an anchovy fan a few chopped filets complement this combination beautifully.
Five-Minute Broccoli Salad
1 lb broccoli, rinse, trim, cut into florets, ¼” thick stems
1 clove garlic, mashed
pinch salt and pepper
½ tsp Dijon mustard
3 Tbsp olive oil
2 Tbsp rice or white wine vinegar
2 Tbsp roasted red peppers strips
6 anchovy fillets, chop (optional)
1. To make the dressing, combine garlic, salt and pepper and mustard in a bowl, whisk in the olive oil. Beat in the vinegar to emulsify; it should be thick.
2. Cut the red pepper into strips; drizzle a spoonful of vinaigrette over the pepper and set aside.
3. Rinse the broccoli. Cut into florets and residual stems into ¼” thick slices.
4. Place in microwaveable bowl, cover and steam 3 minutes in microwave, until broccoli is barely cooked.
5. Enjoy hot or rinse in cool water; drain and light pat dry to remove excess water.
6. Toss broccoli with the red peppers and dressing. Serve at room temperature or chill until needed. Serve with topped with chopped anchovy if desired. Serves 4.