Broccoli with Spicy Balsamic Dressing and Black Olives
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4
Ingredients
Steamed Broccoli
1 ½ pounds broccoli (about 1 medium bunch), rinsed½ teaspoon table saltDressing
2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 medium clove garlic, minced½ teaspoon red pepper flakes, or to taste¼ teaspoon table salt ¼ cup extra-virgin olive oil 12 large black olives, such as Kalamata or Gaeta, pitted and quarteredBefore You Begin
If you prefer, follow the illustrations below, skip step 1, and proceed directly to steaming.
Instructions
- Separate florets from stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8-inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.
- Bring about 1-inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer until just tender, 4 1/2 to 5 minutes. Remove broccoli.
- Whisk first five dressing ingredients in small bowl; whisk in oil until dressing is smooth.
- Gently toss steamed broccoli with dressing and olives. Adjust seasonings; serve hot or at room temperature.
Time
25 minutesYield
Serves 4Ingredients
Steamed Broccoli
1 ½ pounds broccoli (about 1 medium bunch), rinsed
½ teaspoon table salt
Dressing
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 medium clove garlic, minced
½ teaspoon red pepper flakes, or to taste
¼ teaspoon table salt
¼ cup extra-virgin olive oil
12 large black olives, such as Kalamata or Gaeta, pitted and quartered
Test Kitchen Techniques
Ingredients
Steamed Broccoli
1 ½ pounds broccoli (about 1 medium bunch), rinsed
½ teaspoon table salt
Dressing
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 medium clove garlic, minced
½ teaspoon red pepper flakes, or to taste
¼ teaspoon table salt
¼ cup extra-virgin olive oil
12 large black olives, such as Kalamata or Gaeta, pitted and quartered
Test Kitchen Techniques
Ingredients
Steamed Broccoli
1 ½ pounds broccoli (about 1 medium bunch), rinsed
½ teaspoon table salt
Dressing
2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 medium clove garlic, minced
½ teaspoon red pepper flakes, or to taste
¼ teaspoon table salt
¼ cup extra-virgin olive oil
12 large black olives, such as Kalamata or Gaeta, pitted and quartered
Test Kitchen Techniques
Why This Recipe Works
To meet the challenge of adding flavor without fuss to broccoli, we tossed uncooked dressings and sauces with steamed broccoli. We found that potent flavorings like chiles, ginger, garlic, citrus juices, and spices, which stand up to the strong flavor of broccoli, were best in our broccoli recipes.
Before You Begin
If you prefer, follow the illustrations below, skip step 1, and proceed directly to steaming.
Instructions
- Separate florets from stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8-inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.
- Bring about 1-inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer until just tender, 4 1/2 to 5 minutes. Remove broccoli.
- Whisk first five dressing ingredients in small bowl; whisk in oil until dressing is smooth.
- Gently toss steamed broccoli with dressing and olives. Adjust seasonings; serve hot or at room temperature.
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