Broccoli with Vinaigrette

This broccoli side dish proves that a good dressing doesn’t need a drop of oil. Japanese rice vinegar brings a mild, slightly sweet acidity that coats the warm florets without making them greasy, and the stone ground mustard and raw garlic add bite and heat that wake up what can be a pretty boring vegetable.

Steam the broccoli for just 3 minutes. You want it bright green and still crisp, with a little give when you bite through the stem. Oversteamed broccoli turns army-green and falls apart, and no amount of vinaigrette saves that.

Don’t skip peeling and slicing the stems. They’re sweeter and milder than the florets, and cutting them into rounds gives you a nice textural contrast in the bowl. Toss everything while the broccoli is still hot so the warmth opens up the garlic and mustard flavors in the dressing.

Chef Tips

• Whisk the dressing in the serving bowl before the broccoli is done. Timing matters for tossing while hot
• Use seasoned rice vinegar, which has a touch of sugar and salt already built in
• This works just as well cold from the fridge the next day, making it a great meal-prep side

Variations

• Add a teaspoon of sesame oil and a sprinkle of sesame seeds for an Asian-inspired twist
• Try this same dressing on steamed green beans, asparagus, or cauliflower
• Toss in a handful of toasted almonds or sunflower seeds for crunch