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Shocked Broc!

20 min • 4 servings •
Andrew Sachs

20 min •     4 servings•

Andrew Sachs

Broccoli salad with pine nuts and grated cheese on a kitchen counter, with a pot and oil bottle in the background.

Ah broccoli — cooks quick, tastes great and rarely needs to be tarted up. But if you are looking to add a little flair to this perennial favorite without drowning it in a heavy sauce, then give this recipe a try.

Ready

  • Broccoli crowns
  • Dash of olive oil
  • Pine nuts
  • Asiago cheese

    • Set

  • Pot of boiling water
  • Colander
  • Bowl of ice water
  • Frying pan or skillet

    • Go!

  • Bring a pot of water to a rolling boil.
  • Clean broccoli and cut into bite sized crowns.
  • Boil broccoli on high for a few short minutes. Be sure not to overcook. You want to remove the crown while they are still firm.
  • Pour broccoli in colander to remove hot water and then shock the broc in the ice water.
  • Once the crowns are cool pour through colander to remove ice water.
  • Toast pine nuts in skillet over a medium heat (about two minutes.)
  • Add olive oil and saute broccoli with the pine nuts.
  • Remove to serving dish, dust with asiago cheese.
  • Serve.

    • Recommendations

    Broccoli cooks fast so keep a wary eye while par-boiling.

    broccoli par-boil pine nuts vegetable vegetarian

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