BROCCOLI - BROCCOLI - BROCCOLI

A FEW IDEAS FOR ONE OF OUR FAVORITE SIDE DISHES

 

 

Lemony Broccoli Salad

Recipe by Melissa Rubel Jacobson

Ingredients

1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2 inch thick

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1 small shallot, minced

Kosher salt and freshly ground pepper

Directions

1.      Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.

2.      In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

Make Ahead

The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

Roasted Broccoli with Walnuts and Goat Cheese

Recipe by Melissa Rubel Jacobson

Ingredients

1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 teaspoons fresh lemon juice

1 teaspoon minced shallot

Chopped toasted walnuts

Crumbled goat cheese

Directions

1.      Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

2.      In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil and season with salt and pepper. Scrape the broccoli into a bowl. Add the dressing, walnuts and goat cheese, toss well and serve

Broccoli, Shiitake and Red Onion Roast

Recipe by Marcia Kiesel

Ingredients

One 1 1/4-pound head of broccoli

1/2 pound large shiitake mushrooms, stems discarded

1 small red onion, sliced crosswise 1/3 inch thick

Extra-virgin olive oil, for brushing

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

Directions

1.      Preheat the oven to 425°. Trim and peel the broccoli stems. Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet. On another large, rimmed baking sheet, put the shiitake on one side and the onion slices on the other. Generously brush all the vegetables with olive oil, season with salt and pepper and roast for about 20 minutes, until just tender and lightly browned. Transfer the broccoli to a platter. Drizzle the balsamic vinegar over the mushrooms and onion rings and stir to coat the vegetables. Top the broccoli with the shiitake and onion and serve.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc