Broccoli with Caper Vinaigrette

This is one of my favorite ways to prepare broccoli, and makes a great side dish to take to a barbecue, since you can eat it warm or cool. The caper vinaigrette provides a nice tangy contrast. Feel free to add a few more capers if you want a more intensely briny flavor. The vinaigrette also works well with steamed cauliflower.

Broccoli with Caper Vinaigrette
1/2-1 lb. broccoli, stems trimmed
3 Tbsp. extra virgin olive oil
3 cloves garlic, chopped

Steam broccoli in a metal steamer until crisp tender. It should take about 7 minutes. In a frying pan heat olive oil and add garlic. Sauté garlic 1-2 minutes until golden. Add broccoli and stir to coat with oil and garlic. Cover and let cook for 5 minutes. Place in a serving bowl and drizzle with caper vinaigrette. Toss. Serves 4.

Caper Vinaigrette
1/3 c. extra virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. kosher salt
freshly ground black pepper to taste
2 Tbsp. capers, rinsed

Combine all ingredients and whisk until smooth. Pour over broccoli.


This entry was posted in Christmas, Easter, Salads, Thanksgiving, Vegetables, Vegetarian. Bookmark the permalink.

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