In our family, we eat broccoli every week, sometimes even more than once a week. We like it steamed with a little olive oil and lemon but who wouldn’t like a little variation? Here’s one from Martha Stewart’s “Great Food Fast” book. I served it as a salad dish but it really is a complete meal and would make a great dish for lunch, too.
- 1 pound or more broccoli florets
- 1 tablespoon mustard
- 2 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- 1/2 small red onion, minced
- salt and pepper
- cherry tomatoes, halved
- 1 can (15 ounces) chickpeas, drained and rinsed
How to make: Wash and steam the broccoli. In a bowl combine the mustard, oil, vinegar, and onion. In a big bowl combine the broccoli, tomatoes, chickpeas and toss with the mustard dressing. Ready!
Notes an tips: To steam the broccoli, fill a pot with about an inch of water (hot will be faster). Add a steamer basket. Put the broccoli florets on the basket and cover the pot with the lid. Steam until crispy tender, about 5-7 minutes after the pot has filled with steam.