Broccoli with Kalamata Vinaigrette Recipe

Provided By
This method of cooking broccoli lends itself to many kinds of dressings and sauces, but the salty tang of Kalamata olives makes this especially good.
Share this!
Update Servings
  • 1 bunch broccoli, about 1 1/2 lbs
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice or vinegar
  • 1 clove garlic
  • 12 large Kalamata or other flavorful olives
  • salt and pepper
15 mins
10 mins
25 mins
  • Peel the broccoli stalks and slice into thin coins. Divide the florets into pieces. If the olives have pits, remove them and chop olives coarsely. Press the garlic or mince very finely.
  • Put olive oil,  garlic, lemon juice and olives into the bowl to be used for serving. Add a pinch of salt and several grindings of pepper  and whisk together
  • Bring 2 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt and the sliced stalks. Cook for 2 minutes then add the florets. Cook 3 to 4 minutes more, until bright green and just tender - don't overcook. Drain well and add to serving bowl ; toss gently to coat broccoli with vinaigrette.
Similar Recipes
Garlic Roasted Broccoli
Rating of 4 out of 5.0 stars
grated Parmesan
kosher salt
lemon juice
olive oil
Garlic Buttered Broccoli
Rating of 5 out of 5.0 stars
brown sugar
minced garlic
soy sauce
Tortellini  Broccoli Salad
Rating of 5 out of 5.0 stars
- 1/2 tsp. salt - as preferred
red pepper
broccoli florets
cheese tortellini
red wine vinaigrette

Broccoli with Kalamata Vinaigrette Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved,