I like broccoli, but sometimes I don't feel like steaming it (and want something different). I really like this recipe because I also like the zip of lemon flavor. One time I made it, and my guest couldn't get enough of it (finishing his portion before cutting into his steak - which I knew was cooked very nicely). The bacon and cheese could be omitted to make it healthier - but who wants to live in a world where you know that adding bacon and cheese makes it taste better.
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Ingredients
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice (or just the juice from one lemon)
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Fresh ground black pepper
1/4 cup olive oil (I use a lemon olive oil)
6 ounces cherry or grape tomatoes, halved
3 ounces toasted pine nuts
6 slices bacon, chopped prior to cooking
2 oz fresh mozzarella cheese (optional)
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Cooking Directions
Quarter 2 stalks of broccoli. Use a mandolin to slice the broccoli thin. Chop if the pieces are too long.
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for at least 1 hour.
Stir in the tomatoes, nuts and bacon. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving. Top with cheese if desired.
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2 Fresh Broccoli Stalks
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Quartered (makes for easier mandolining)
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After using the mandolin and chopping
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Add base ingredients for the vinaigrette
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Whisk and then drizzle in the olive oil and continue to whisk until smooth
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Fold the dressing into the broccoli and then cover and put in the fridge for at least an hour.
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Toast the pine nuts while making the bacon. Here it is shown on a cookie sheet for the toaster oven
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Halve the tomatoes and then add to the broccoli.
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Add bacon and nuts. Top with cheese if desired (not pictured)
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Broccoli Salad
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