Vegetables

Broccoli with Lemon Sauce


Ingredients for Cooking Broccoli with Lemon Sauce

  1. Broccoli 500 grams.
  2. Lemon 1 piece.
  3. Garlic 2 cloves.
  4. Extra virgin olive oil or any vegetable oil 2 tablespoons.
  5. Ground black pepper on the tip of a knife.
  6. Almonds or walnuts or pine nuts 2 tablespoons.
  7. Salt to taste.
  8. Branches of arugula or any other greenery (for decoration) 2-3 pieces.
  • Main Ingredients Broccoli, Lemon, Nuts
  • Serving 8 servings
  • World Cuisine

Inventory:

Cabbage pan, Colander, Non-metallic saucepan, Garlic or blender, Non-stick pan, Paper kitchen towels, Cooker, Large serving dish

Cooking broccoli with lemon sauce:

Step 1: choose broccoli.

For the preparation of broccoli salad, you can use both fresh and frozen cabbage. In order to choose the right broccoli, you need to pay attention to just a few parameters. The first is color. Fresh broccoli has a bright green color, sometimes with a slight purple tint. The second is the openness of inflorescences. In fact, broccoli consists of very small flowers, so this sign can tell us about the degree of maturity of cabbage. The third sign is stiffness and sinewy stems. Excessive stiffness of broccoli stalks also indicates the "respectable age" of our cabbage. The last sign of broccoli freshness is the smell. Broccoli should smell like greens. However, even in the midst of the vegetable season, not everyone can afford to buy fresh broccoli. The best way out is to buy freshly frozen broccoli. When buying freshly frozen cabbage, the signs of freshness are the same, except that we can’t appreciate the smell. It is also worth paying attention to the fact that there are no ice crystals in the bag. Ice indicates that broccoli was re-frozen and its quality is already doubtful.

Step 2: boil the broccoli for the salad.

If the cabbage is fresh and still in the head, then we divide it into small inflorescences. The diameter of each inflorescence should be about 3 centimeters. Frozen cabbage is usually sold unassembled. We cook broccoli in salted water - about one teaspoon per three liters of water. Water is needed so that the cabbage is completely covered. Throw fresh broccoli into boiling water and cook 7-10 minutes. Cooked Frozen 3-5 minutes so that it does not creep. We select from the finished broth 2-3 tablespoons for the sauce. We discard the ready cabbage into a colander and let it drain and cool thoroughly.

Step 3: make broccoli salad dressing.

While the boiled broccoli is cooling, let’s do salad dressing. The sauce is best mixed in a non-metallic dish. We pour in the prepared broth from cooking cabbage. Cut the lemon in half, squeeze the juice, chop the zest and add it to the sauce. Grind 2 cloves of garlic. This can be done with a garlic press, a blender, or in the absence of improvised means, simply chop very finely with a knife. Add half a teaspoon of salt and ground black pepper on the tip of the knife. We pour in the sauce 2 tablespoons vegetable oil, olive is best. All the ingredients are thoroughly mixed with a whisk or a fork, but in no case do not whisk. The salad dressing is ready.

Step 4: Dry the nuts for the salad.

In this salad, nuts serve not only as decoration, but also add a very spicy touch. Suitable as almonds, and walnuts or pine nuts. Nuts need to be dried in a pan. It is better to do this in a non-stick pan without oil, but if the pan burns, you can add no more than half a teaspoon of refined vegetable oil. The readiness of nuts can be checked by color - they should darken slightly. If dried with the addition of oil, then put the finished nuts on a paper towel to get rid of fat. Pine nuts do not need to be crushed. But if you took almonds or walnuts, then after cooling they need to be chopped, but not turned into crumbs.

Step 5: serve broccoli in lemon sauce.

Dress the cabbage with the sauce immediately before serving. We put broccoli on a large flat serving dish. Spoon the sauce evenly over the top. For decoration, you can put blots of sauce along the edge of the dish. Wash the greenery branches and dry on a paper towel. We divide into small twigs and lay out around the perimeter of the dish. Sprinkle broccoli on top with dried nuts. And immediately serve. Chilled mineral water or non-alcoholic mojito can be an ideal drink for such a salad. Enjoy your meal!

Recipe Tips:

- - for the preparation of vegetable-based salads, it is important to choose the right vegetables. In particular, the signs of broccoli quality are: a bright green color with violet or pinkish tones, non-blooming inflorescences (in buds), the stems are tender and elastic, the smell is fresh and pleasant.

- - if it is necessary to chop the garlic, and at hand there is neither a blender nor a garlic press, then you can do this with an ordinary knife. To do this, you need an even flat board and a strong knife with a wide blade. We put the clove of garlic on the board and squeeze the flat side of the knife with the back of the hand. This will require some effort - you need to flatten the tooth. After that, it remains only to chop a little garlic to the desired size.

- - Broccoli contains a large number of enzymes and darkens when exposed to lemon. Therefore, all dishes with broccoli and lemon are mixed immediately before serving.