The other day I was talking over Skype with my friend from high school, Clari, who now lives in Izmir, Turkey about one of her favorite dishes to make. She gave me a bunch of Turkish recipes I hope to try for me and you soon. I would rather eat them while traveling in Turkey first, really, but I will try them here if I do not win the Lotto first. She mentioned that one of her favorites is Steamed Broccoli with a Yellow Lemon Vinaigrette.
I was very surprised to hear her story about how her mom does not like the steamed broccoli with lemon combination at all, but her little 5-year old daughter, Kayra, loves it. The thing is that I love it too… After our last yoga retreat, I was craving steamed broccoli over olive oil mashed potatoes. I just needed something to jazz up the broccoli and vinaigrette was just the answer.
So even across the Atlantic, in 2 different continents, two friends love the same dish. Here’s how I do it…
STEAMED BROCCOLI WITH GRAIN MUSTARD VINAIGRETTE
½ a head of broccoli florets 1 tsp grain mustard Juice of ½ a yellow lemon About ¼ cup of extra-virgin olive oil Salt and pepper to taste
I usually make this with my Olive Oil Mashed Potatoes… so when I finish boiling the potatoes, I place the broccoli florets on top of the potatoes and cover the pot again and turn off the heat. I let them steam with the steam and heat from the potatoes.
- If you’re making this on its own… just bring to a boil about ½ inch of salted water in a small saucepan, place the broccoli florets in the pot, cover and turn off the stove. The broccoli will cook enough with just that steam that is in the pot.
- In about 5-6 minutes, the broccoli will be bright green, cooked, but still have some crunch to it. I do not like over cooked, limp, opaque green broccoli at all.
- While the broccoli is steaming, make the vinaigrette – in a bowl or a jar mix together the mustard, lemon juice, salt, pepper and oil and whisk vigorously until well combined and emulsified.
- Drizzle the vinaigrette over the broccoli when you’re ready to eat. I drizzle the left-over vinaigrette over the mashed potatoes too and it tastes awesome.
This vinaigrette works very well with any kind of steamed veggies – cauliflower, green beans, etc. It’s super versatile as a salad dressing too. Maybe this way, your kids might like to eat their broccoli too just like Kayra loves it.