Tenderstem broccoli with lemon vinaigrette
- Febraury 2015
- 250g tenderstem broccoli
- 2 tsp dijon mustard
- 2 tsp caster sugar
- juice of ½ lemon
- 6 tbsp extra-virgin olive oil
- 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.
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