SAUTEED BROCCOLI WITH FLORET VINAIGRETTE

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Side Dish
RELATED DISHES
Carrot Ginger Miso Salad, Beef Fried Rice, Steak with Thyme Shallot Butter
FEEDS HOW MANY?
4
TIME COMMITMENT?
1 hr
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
The only thing I didn’t have on hand was the broccoli
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
Made it for Kelsey. This was the most labor intensive part of our meal that night. I was browsing Bon Appetit and found this recipe. Fairly easy although it was a little tedious to do as I was cooking two other things.

INGREDIENTS
Broccoli (4 bunches with thick stems)
Grapeseed oil (2 tablespoons)
Shallot (1 tablespoon minced)
Sherry vinegar (1 tablespoon)
Lemon zest (1 tablespoon–I actually was in a hurry so I just sprinkled some lemon juice from 1/2 of a lemon)
Olive oil (1/2 cup)
Salt salt salt

DIRECTIONS

  1. Preheat oven to 450°. Cut florets from stems. Cut florets into 1″ pieces. Set aside.
  2. Cut bottom of stems and discard. Peel stems to expose the pale-green center and quarter lengthwise. With the tip of a paring knife, make shallow crosshatches into flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
  3. Place florets on a rimmed baking sheet; drizzle with 1 Tbsp. grapeseed oil and toss to coat. Season with salt and pepper. Roast florets, turning once, until charred, 15–20 minutes. Let cool; mince florets.
    Whisk shallot, vinegar, and lemon zest (or lemon juice) in a medium bowl. Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
  4. Toss broccoli stems and remaining 1 Tbsp. grapeseed oil in a large bowl. Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3–4 minutes per batch. Divide among plates. Drizzle with vinaigrette.

BOTTOM LINE: Cool way to incorporate all of the broccoli into a dish.

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