Broccoli with Mustard-Red Pepper Vinaigrette
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Appears in Cook's Country April/May 2005
We wanted to revamp broccoli-flavorful ingredients, creamy stalks, and tender florets.
WHY THIS RECIPE WORKS
The best cooking method for our Broccoli with Mustard-Red Pepper Vinaigrette was extraordinarily simple: We added the thick stems to a small pot of boiling water and set the florets on top, just above the reach of the boiling water. The ste...