I love broccoli!! So when I can, I enjoy going into Valoroso Italian foods market for their lemon vegetable dishes. This is my attempt to make it at home! To really bring out the lemon flavour, I recommend whisking the olive oil, vinegar, lemon juice, lemon zest and shallots together one hour ahead of time so the flavours fully immerse.
1 large head of broccoli cut into 1-inch florets, stems peeled and cut in half. (Ok to mix half cauliflower too!)
1/4 cup extra-virgin olive oil
1-2 tablespoons red wine vinegar (Use 2 TBSP for tang, 1 TBSP for less acidity)
1 tablespoon fresh lemon juice
2 teaspoon finely grated lemon zest
1/2 small shallot, minced (or 1-2 TBSP)
Pink sea salt, to taste
Fresh ground pepper, to taste
1. Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; drip dry.
2. In a “1 cup” glass measuring cup, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Set aside. In a large mixing bowl, add the broccoli, pour in the dressing, toss to coat and serve.
Cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.