Name: Broccoli with Mustard-Red Pepper Vinaigrette
Total time: PLACEHOLDER
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons diced jarred roasted red peppers; 1 small clove garlic , minced; Salt and pepper; 1 1/2 pounds broccoli , prepared as shown in photos

Why This Recipe Works

The best cooking method for our Broccoli with Mustard-Red Pepper Vinaigrette was extraordinarily simple: We added the thick stems to a small pot of boiling water and set the florets on top, just above the reach of the boiling water. The stems were boiled and the florets steamed—two ideal cooking methods for the two parts of the broccoli head. Within four minutes, both stalks and florets were perfectly cooked. We peeled fibrous exterior of the stems prior to cooking—it was too tough to be edible. A vegetable peeler didn’t make a dent on the skin, but a chef’s knife made quick work of the task.

Before You Begin

Serve hot or at room temperature, with chicken and fish.

Instructions

Whisk oil, vinegar, mustard, red peppers, and garlic in large bowl until combined. Season with salt and pepper.

Bring 1 cup water and 1/2 teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so that they sit just above water. Cover and cook until broccoli is bright green and just tender, 3 to 4 minutes. Drain thoroughly.

Toss hot broccoli with vinaigrette until evenly coated. Adjust seasonings with salt and pepper. Serve.