Sauteed Broccoli with Floret Vinaigrette
- 8 bunches broccoli with large, thick stems
- 3 tablespoons grapeseed or vegetable oil, divided
- Kosher salt, freshly ground pepper
- 2 tablespoons minced shallot
- 2 tablespoons Sherry vinegar
- 2 tablespoons finely grated lemon zest
- 1 cup extra-virgin olive oil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Broccoli with, stems thick large (8 bunches)
- Lemon, zest (2 tablespoons)
- Shallot (2 tablespoons)
- Condiments
- Sherry vinegar (2 tablespoons)
- Cooking & Baking
- Grapeseed or vegetable oil (3 tablespoons)
- Kosher salt (1)
- Olive oil, extra-virgin (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published August 16, 2012 (6 months ago).
36 people saved this recipe.
