Broccoli gets a flavorful makeover with a bright vinaigrette and crispy, salty breadcrumbs.
This recipe is the perfect way to get your veggies without even realizing it.
For the broccoli:
1 large head broccoli, cut into 1 to 2 inch florets (about 4 cups of florets)
For the vinaigrette:
2 tablespoons The Olive Scene Garlic Infused Olive Oil
1 tablespoons The Olive Scene Sicilian Lemon White Balsamic Vinegar
salt & pepper to taste
For the breadcrumbs:
1 tablespoon The Olive Scene Garlic Infused Olive Oil
1/3 cup panko Japanese-style breadcrumbs
3 tablespoons grated Parmesan cheese
pepper to taste
Place 1/2 inch of water in a saute pan and bring to a boil. Add the broccoli, cover and steam 5 to 6 min.
The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
(Microwave option: Combine broccoli florets and 1/4 cup water in a large, microwave-safe bowl. Cover tightly with a lid or plastic wrap and cook on high for 2 minutes. Check broccoli for doneness, you want it to be bright green but you should be able to pierce the stalk with a fork with only a little resistance. If it needs more time, microwave on high for 60 seconds at a time until it is done cooking.)
Combine the vinaigrette ingredients in an airtight container such as a mason jar. Shake to combine and emulsify vinaigrette. Taste and adjust seasonings. Drizzle over warm broccoli and toss to combine.
Heat the olive oil until shimmering in a small skillet over medium heat. Add the breadcrumbs and stir well to coat with the oil. Lower heat to medium-low and stir often, 3-5 minutes, until breadcrumbs are a dark-golden brown color. Keep a close eye on them so they don't burn! When they're done, remove from the heat and stir in the grated Parmesan cheese, then add salt and pepper to taste.
Sprinkle breadcrumbs over the broccoli. Serve warm or at room temperature.