Garlic Broccoli

prep 10 minutes
× 1
Broccoli is one of those vegetables which some people like raw, and some people like cooked: but only with a lot of added flavor. Not a lot of people like plain, steamed broccoli. This dish splits the different very successfully. A bit of light steaming sofens the broccoli without turning it into bitter mush, and the marinade adds all the flavor you could want.

1

  • 1 head
    broccoli (cut into florets)
Lightly steam the broccoli florets until somewhat sofened, but still al dente.

2

  • 4 cloves
    garlic
  • 1 tsp
    olive oil, extra virgin
  • 1½ tsp
    salt
Use a small food processor to purée the garlic, olive oil, and salt into a paste.

3

  • ⅓ cup
    olive oil, extra virgin
  • ¼ cup
    vinegar, red wine
  • 1 tbsp
    mustard, dijon
In a small mixing bowl, whisk the garlic paste, mustard, vinegar, and olive oil until completely combined. Add the broccoli and toss until completely coated. Cover the bowl and place in the refrigerator for at least 3 hours, and up to overnight.

4

  • ½ cup
    parmesan cheese (grated)
Just before serving, sprinkle the grated cheese over the broccoli.
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