Best Warm Broccoli With Vinaigrette Recipes

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BROCCOLI WITH MUSTARD VINAIGRETTE



Broccoli With Mustard Vinaigrette image

Nice side dish that compliments almost any main course. Fresh taste and a change from just butter or lemon dressing.

Provided by jonesies

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces broccoli
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon water
2 teaspoons olive oil
2 teaspoons coarse grain mustard
1/4 teaspoon salt

Steps:

  • Wash broccoli.
  • Cut broccoli lengthwise into spears.
  • Cut any thick stem pieces in half.
  • In a large covered saucepan cook broccoli in a small amount of boiling water for 8 to 12 minutes or until crisp-tender; Drain.
  • Meanwhile, for vinaigrette, in a small screw-top jar combine the garlic, vinegar, water, oil, mustard and salt.
  • Cover and shake well.
  • Drizzle vinaigrette over broccoli.
  • Serve immediately.

BROCCOLI WITH BALSAMIC-BACON VINAIGRETTE SAUCE



Broccoli With Balsamic-Bacon Vinaigrette Sauce image

From Rob Kaspar in the Baltimore Sun, this is a really delicious treatment of broccoli. I think it's even better when almost all the bacon fat is drained off and discarded (just enough left to get the flavor) and with a bit less olive oil, but I am posting the original version.

Provided by Chef Kate

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 slices bacon, cut into 1/4-inch dice
1 small shallot, minced
1 1/2 tablespoons balsamic vinegar (divided use)
1 tablespoon lemon juice, fresh
1/4 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
kosher salt
fresh ground pepper
1 1/4 lbs broccoli, tops cut into 1-inch florets, stems sliced 1/4 inch thick

Steps:

  • Make the sauce: In a 1-quart saucepan over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a dish lined with paper towels, leaving the fat in the pan.
  • Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes (if you want to reduce the fat, use a nonstick pan and discard all but a tiny bit of the bacon grease).
  • Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan.
  • Off the heat, stir in the remaining vinegar, the lemon juice and mustard.
  • Gradually whisk in the oil (don't worry if the sauce doesn't emulsify).
  • Season with salt and pepper to taste.
  • Cook the broccoli: Bring an inch or so of water to a boil in a pot fitted with a steamer insert. Put the broccoli in the steamer; sprinkle with salt, cover tightly and steam until just tender, 3 to 4 minutes.
  • The broccoli should be neither crisp nor soft, but exactly in between. To check, bite into a piece you quickly run under cold water, being careful not to burn your tongue. Transfer to a serving bowl.
  • Briefly reheat the sauce if necessary. Drizzle over the steamed broccoli, sprinkle with the bacon bits and serve.

Nutrition Facts : Calories 129, Fat 10.5, SaturatedFat 2.1, Cholesterol 5.1, Sodium 96.9, Carbohydrate 7, Fiber 2.5, Sugar 1.7, Protein 3.6

BROCCOLINI WITH BALSAMIC VINAIGRETTE



Broccolini With Balsamic Vinaigrette image

Most of us are very familiar with broccoli but how about broccolini? It's similar to broccoli but more tender and milder in flavor. Nicknamed baby broccoli, broccolini is a hybrid vegetable and a cross between broccoli and Chinese kale. It has small florets and long, thin stalks. This vitamin and fiber packed vegetable is one you'll sure to love. I've topped mine with a skinny balsamic vinaigrette to add some pizzaz...

Provided by Nancy Fox

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

4 bunches Broccolini
2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/2 fresh lemon
1/2 teaspoon salt
fresh ground pepper

Steps:

  • In a large pot bring 6 cups of water to a boil.
  • In the meantime, remove the bottom third of the broccolini stems and discard.
  • In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
  • When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
  • Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
  • Serve warm.

Nutrition Facts : Calories 46.7, Fat 4.5, SaturatedFat 0.6, Sodium 204.4, Carbohydrate 1.4, Fiber 0.1, Sugar 1, Protein 0.1

WARM BROCCOLI AND TOFU SALAD WITH GRILLED CHINESE SAUSAGE AND CHILI MISO VINAIGRETTE



Warm Broccoli and Tofu Salad with Grilled Chinese Sausage and Chili Miso Vinaigrette image

Provided by Food Network

Time 35m

Number Of Ingredients 11

2 tablespoons sesame oil
6 to 8 ounces Chinese sausage or smoked sausage, cut into 1/2-inch rounds
2 tablespoons chopped garlic
1 head broccoli, cut into florets and stems sliced on a bias
3 to 4 pieces of firm tofu, cut into 1/2-inch cubes
1 tablespoon grated fresh ginger
1 tablespoon chili oil (recipe follows)
3 tablespoons soy sauce
1 tablespoon mirin
2 tablespoons miso paste
2 tablespoons rice wine vinegar

Steps:

  • Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl.
  • In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli.
  • Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency.
  • Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives.

WARM BROCCOLI SALAD WITH SHERRY VINAIGRETTE



Warm Broccoli Salad With Sherry Vinaigrette image

Make and share this Warm Broccoli Salad With Sherry Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 large egg
1 1/2 lbs broccoli, heads cut into 2-inch-long florets (about 1 inch wide)
1 1/2 tablespoons sherry wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, smashed
1/2 cup olive oil
3 slices rye bread or 3 slices firm white bread, crusts removed and bread cut into 1/2-inch cubes

Steps:

  • Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
  • While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
  • Whisk together vinegar, mustard, salt, and pepper in a small bowl.
  • Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil.
  • Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil.
  • Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
  • Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.

Nutrition Facts : Calories 380.2, Fat 29.8, SaturatedFat 4.3, Cholesterol 52.9, Sodium 551.5, Carbohydrate 23.5, Fiber 6, Sugar 4, Protein 8.6

WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE



Warm Broccoli Sald with Sherry Vinaigrette image

Active time: 30 min Start to finish: 30 min

Yield Makes 4 servings

Number Of Ingredients 9

1 large egg
1 1/2 lb broccoli, heads cut into 2-inch-long florets (about 1 inch wide) and stems peeled and cut crosswise into 1/4-inch slices
1 1/2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, smashed
1/2 cup olive oil
3 slices rye or firm white sandwich bread, crusts removed and bread cut into 1/2-inch cubes

Steps:

  • Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
  • While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
  • Whisk together vinegar, mustard, salt, and pepper in a small bowl.
  • Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil. Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil. Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
  • Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.

BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE



Broccoli Salad With Cheddar and Warm Bacon Vinaigrette image

Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.

Provided by Margaux Laskey

Categories     salads and dressings, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
1 bunch broccoli (about 1 1/4 pounds), ends trimmed
1/2 cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup halved red seedless grapes
4 ounces aged white cheddar, sliced thin and crumbled

Steps:

  • Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
  • Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
  • In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
  • In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams

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