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Tenderstem broccoli with lemon vinaigrette

Name: Tenderstem broccoli with lemon vinaigrette
Yield: Serves 6 as part of a sharing platter
Cuisine: British recipes
Ingredients: 250g tenderstem broccoli; 2 tsp dijon mustard; 2 tsp caster sugar; juice of ½ lemon; 6 tbsp extra-virgin olive oil

Easy
Febraury 2015

Easy
Febraury 2015

Test kitchen approved

Serves 6 as part of a sharing platter
Ready in 15 minutes

Serve this easy snack recipe alongside other nibbles as a sharing platter.

Nutrition: per serving

Calories: 122kcals
Fat: 11.5g (1.7g saturated)
Protein: 2g
Carbohydrates: 2.6g (2.4g sugars)
Fibre: 1.5g
Salt: 0.1g

Nutrition: per serving

Calories: 122kcals
Fat: 11.5g (1.7g saturated)
Protein: 2g
Carbohydrates: 2.6g (2.4g sugars)
Fibre: 1.5g
Salt: 0.1g

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Ingredients

250g tenderstem broccoli
2 tsp dijon mustard
2 tsp caster sugar
juice of ½ lemon
6 tbsp extra-virgin olive oil

Method

Blanch the broccoli in boiling water for 3-4 minutes, then drain and pat dry. Meanwhile whisk together the mustard, caster sugar and lemon juice in a bowl. Slowly whisk in the olive oil and season with salt and pepper. Serve with the warm broccoli to dip into the vinaigrette.

Serve with pear, camembert and prosciutto wraps and pickled pepper and sherry croquetas as a sharing platter.