Equipment
Ingredients
Vegetable
- 450 g broccoli, cut into uniform florets
Lemon Garlic Dressing
- 15 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 garlic, minced
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring 2.5 centimeters of water to a rolling boil in a medium pot fitted with a steamer basket.
Add the broccoli florets to the steamer basket, cover the pot with a lid, and steam for 4 to 5 minutes.
While the broccoli steams, whisk together the extra virgin olive oil, minced garlic, lemon juice, kosher salt, and black pepper in a large mixing bowl.
Transfer the hot steamed broccoli immediately to the large mixing bowl and toss thoroughly to coat the florets in the lemon garlic dressing.
Transfer the dressed broccoli to a serving dish and serve immediately.
Chef's Notes
- Cut broccoli florets into uniform sizes to ensure they finish steaming at the exact same time.
- Do not discard the thick broccoli stalk. Peel the tough outer skin with a vegetable peeler, slice the tender core into thin coins, and steam them right alongside the florets.
- For an extra layer of flavor, grate the zest of the lemon into the dressing before juicing it. The essential oils in the zest provide a floral citrus note without adding extra acidity.
- If preparing ahead of time for a dinner party, steam the broccoli for only 3 minutes, shock it in an ice bath to halt cooking, and reheat it quickly in a skillet with the dressing right before serving.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Texture will soften significantly upon thawing; best purposed for soups or casseroles if frozen.
Reheating: Microwave on high for 60-90 seconds, or toss in a warm skillet with a splash of water.
