DRESSED UP BROCCOLI

Ingredients:

For the broccoli:

·       1 large head broccoli, cut into 1 to 2 inch florets (about 4 cups of florets)

·       water

For the vinaigrette:

·       2 tablespoons Palmetto Olive Oil Co Garlic Infused Olive Oil

·       1 tablespoons Palmetto Olive Oil Co Sicilian Lemon White Balsamic Vinegar

·       salt & pepper to taste

For the breadcrumbs:

·       1 tablespoon Palmetto Olive Oil Co Garlic Infused Olive Oil

·       1/3 cup panko Japanese-style breadcrumbs

·       3 tablespoons grated Parmesan cheese

·       pepper to taste

Instructions:

1.    Place 1/2 inch of water in a saute pan and bring to a boil. Add the broccoli, cover and steam 5 to 6 min.

2.    The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.

3.    Combine the vinaigrette ingredients in an airtight container such as a mason jar. Shake to combine and emulsify vinaigrette. Taste and adjust seasonings. Drizzle over warm broccoli and toss to combine.

4.    Heat the olive oil until shimmering in a small skillet over medium heat. Add the breadcrumbs and stir well to coat with the oil. Lower heat to medium-low and stir often, 3-5 minutes, until breadcrumbs are a dark-golden brown color. Keep a close eye on them so they don't burn! When they're done, remove from the heat and stir in the grated Parmesan cheese, then add salt and pepper to taste.

5.    Sprinkle breadcrumbs over

the broccoli. Serve warm or at room temperature.·       

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DRESSED UP BROCCOLI

DRESSED UP BROCCOLI

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