Broccoli with Vinaigrette

20 August

1½ pounds broccoli, cut into florets, stems peeled, halved, and cut into chunks
¼ cup olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon freshly ground black pepper
1 lemon
Sea salt

1. In a large pot, bring 8 cups of water and 1teaspoon salt to a boil.
2. Meanwhile, in a small bowl, whisk together the olive oil, vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccoli stems and return to a boil, and cook for about 2 minutes until stems are crisp-tender; add the florets and cook 2 minutes more until the florets are just tender. Drain and place in a large bowl. Pour enough dressing over the broccoli to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with sea salt and serve warm or cold.

Serves 6