Sautéed Broccoli with Floret Vinaigrette

By Dixie8686

Recipes & Menus | recipes

Sautéed Broccoli with Floret Vinaigrette
Humble broccoli stems get their due in this light second course, which would also make a great side dish. Just trim the sweet stalks into spears. Lightly sear them, then drizzle with a dressing made from the charred florets. You'll need eight large bunches of broccoli with thick stems (yes, eight!), which will leave you with leftover florets. Why not use them to make broccoli soup? (For a recipe, click here)

8 Servings

Recipe by Oxheart in Houston, TX

Photograph by William Abranowicz

September 2012

Ingredients

• 8 bunches broccoli with large, thick stems
• 3 tablespoons grapeseed or vegetable oil, divided
• Kosher salt, freshly ground pepper
• 2 tablespoons minced shallot
• 2 tablespoons Sherry vinegar
• 2 tablespoons finely grated lemon zest
• 1 cup extra-virgin olive oil

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 450°. Remove tender leaves from broccoli stems; wash leaves and set aside. Separate florets from large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use).

Cut bottom 1" from stems and discard. Using a vegetable peeler, remove woody outer layer to expose the pale-green center (you'll need to remove 2–3 layers). Quarter stems 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).

Place florets on a rimmed baking sheet; drizzle with 2 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 in a medium bowl. Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.

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 and garnish with reserved broccoli leaves.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Cooking with Fall Vegetables Slideshow.