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Recipe: Broccoli Vinaigrette


Recipe: Broccoli Vinaigrette
Dave Scantland
Although we like broccoli in more complex dishes, one of our favorite ways to serve it is steamed and tossed with a tangy vinaigrette. It's fast, easy and delicious.

Yield: 2 servings


  • 5-6 ounces broccoli florets (about 3 cups)
  • 1 small clove garlic, minced or pressed
  • 2-3 teaspoons red or white wine vinegar
  • 1/2 teaspoon Dijon-style mustard
  • Pinch kosher salt and fresh ground black pepper
  • 2-3 tablespoons olive oil


1. Bring a small amount of water to a boil in a large saucepan or saute pan with a lid.

2. Arrange the broccoli florets evenly in a collapsible steamer basket and place the basket in the pan.

3. Cover the pan and steam the broccoli for 5 to 7 minutes (5 minutes will give you a tender-crisp texture; cooking for 7 minutes will produce completely tender broccoli).

4. Remove from the pan and place in a small bowl. Let cool for 5 minutes.

5. Meanwhile, place the remaining ingredients in a small jar with a lid and shake to combine (or whisk thoroughly in a small bowl).

6. Pour over the broccoli and toss gently. Let the broccoli cool to room temperature before serving.

Creamy anchovy-caper vinaigrette is another great dressing for steamed broccoli.

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