I’ve been thinking about broccoli since a meal at the El Paisano hotel in Marfa TX. The restaurant wasn’t great and the meal wasn’t great but the broccoli was fabulous. I bought some broccoli at the first Market after we got back.
First off, buy (or grow) fabulous broccoli, so fabulous that when you separate the buds, they will look great.
Make your favorite vinaigrette. For this one, I used 1 tablespoon Navarro Vineyards Gewurztraminer Vinegar, 3 tablespoons Stonehouse Sevillano XV Olive Oil, 1 clove garlic, sliced very thin, and shook it up in a used up Mustard Mistress Sassy Sensation mustard jar, a scant amount of mustard clinging to the sides and bottom of the jar.
Steam the broccoli until it is just right to the bite. For me, four minutes. I cool mine on a “cooling rack” I put over the sink; or you can plunge it in cold water then drain well.
Lay down your vinaigrette on a plate.
Serve your broccoli. This is with a Fatted Calf Lamb Crepinette (with greens and pine nuts), plus a small baked potato and half of a peeled, raw tomato.
So fabulous that I had the leftover broccoli with a sliced leftover baked potato for breakfast.