Saturday, April 7, 2012


Cooked broccoli needs some dressing up.  An option to consider instead of adding butter to cooked broccoli is making a vinaigrette.  I found the recipe provided below on a package of broccoli tenders that I recently bought.  Broccoli tenders are a bit different than broccoli.  It is sold in the package as individual stalks and the florets and its stalk are long and slender in shape.  I like broccoli tenders more than the traditional broccoli bunches.  The balsamic vinaigrette provides a nice flavour.  Along with the broccoli tenders I also cooked a handful of green beans.

Broccoli tenders and green beans


2 bunches of broccoli, separated into serving pieces

2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp minced garlic
salt and pepper to taste


Heat a pot of water to boil and add the broccoli.  Reduce heat to low and cook the broccoli for several minutes until tender but not overcooked.  In a small bowl, add the ingredients for the dressing and mix well.  When broccoli is cooked, drain the broccoli and place in a serving dish.  Pour the dressing over the hot broccoli.  Serves 2 to 4.

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