I haven’t shared any recipes here before, but this one is too good not to pass along. My kids liked it, and I actually BINGED on broccoli. It is SO good. But a word of caution: eating too much broccoli in one sitting may have unwanted side effects, so proceed with caution. You know what I’m talking about.
It’s from Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without – I took it out of the library but I think I may buy it for my personal cookbook collection. This recipe looks like a lot of instructions but it’s really just “cook the broccoli and toss it with the dressing made of vinegar, mustard, honey and oil”. Easy.
Broccoli, Apples & Red Onion in honey Mustard Marinade (I didn’t add apples because I didn’t have any in the house and it was still so so crazy good)
1 large bunch broccoli (1 1/2 pounds)
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1/2 teaspoon minced or crushed garlic
1/4 teaspoon salt
2 teaspoons lightly-colored honey
5 tablespoons extra-virgin olive oil (or, in Rachel Ray-speak, EVOO)
3/4 cup thinly sliced red onion
1 medium-sized tart apple, thinly sliced
freshly ground black pepper to taste
Put up a large saucepan of water to boil. While waiting for this to happen, remove and discard the thick lower stems of the broccoli, and cut the thinner upper stems and tops into medium-sized spears. Measure the vinegar into a medium-large bowl. Use a small whisk to stir constantly as you add the mustard, garlic, salt and honey. Keep whisking as you drizzle in the oil in a steady stream. The mixture will thicken as the oil becomes incorporated. By now the water should be boiling. Turn it down to a simmer and add the broccoli. Let it cook in the water for 1 or 2 minutes, or until it becomes very bright green and tender-crisp (to your liking). Meanwhile, place the sliced red onion in a large colander in the sink. Pour the broccoli and all its water over the onion in the colander. The hot water will wilt the onion slightly upon contact. Place the colander of vegetables under cold running water for a few minutes, then shake to drain well. Transfer the vegetables to the bowlful of dressing. Use tongs to toss until the broccoli is well coated, adding the apple slices as you go. You can serve this right away, or cover and let it marinate in the refrigerator, where the flavor will deepen. Serve cold or at room temperature topped with freshly ground black pepper to taste. If you are not going to serve this right away, you might want to leave out the apple slices and add them shortly before serving.