Broccoli with Mustard Dressing

Five ingredients and the broccoli side dish is done. Steamed florets get tossed hot into a whisked dressing of Dijon mustard, balsamic vinegar, lemon juice, and olive oil. The heat from the broccoli opens up the mustard’s sharpness and helps the dressing cling to every floret.

Steam the broccoli to crisp-tender, not soft. Six to seven minutes is the window. The florets should still have some bite because they’ll soften slightly more once they hit the warm dressing. Oversteamed broccoli falls apart and can’t hold the vinaigrette.

Don’t waste the stems. Peel off the tough outer layer and cut them into diagonal coins. They cook at the same rate as the florets and add a different, more mild crunch.

Whisk the dressing in the serving dish while the broccoli steams. Toss everything together the moment the broccoli is drained so it absorbs the dressing while still hot.

Kitchen Tips

• Toss the broccoli while it’s hot. Cold broccoli repels oil-based dressings and you end up with a puddle at the bottom of the bowl.
• Use good balsamic here. In a four-ingredient dressing, there’s nowhere for cheap vinegar to hide.
• This works warm or at room temperature, making it a solid make-ahead side for potlucks.

Variations

• Add garlic: Whisk a small clove of minced garlic into the dressing for more punch.
• Grain mustard version: Swap Dijon for whole-grain mustard for a more textured, milder dressing with visible mustard seeds.