Fast Food: Broccoli Salad

by leah

This is really simple, but it’s the only way I’ve been serving broccoli lately. It’s just broccoli so don’t be expecting any fancy hoo-ha.

All credit for this recipe must go to a fantastic BBQ joint in Brooklyn called Fette Sau. It’s trendy in that nonchalant way, which is sometimes irritating. But what’s more irritating is that the food there is spectacular so I can’t be hating on it. Not the least of the food is this awesome broccoli dish. It tempered the rich smoky meats and somehow ended up being the star of the meal. Typical, I go to a meat emporium and enjoy the broccoli the best. It is a great make-ahead dish and can be served warm but is best crisp and cold.

  • Broccoli
  • Lemon
  • Extra virgin olive oil – something with a bit of fruitiness.
  • Salt & Pepper
  • Red Pepper flakes

Blanch the broccoli in salted water until just not crisp and shock in iced water (this is important as you want to retain the crunch) Drain on paper towel to get the moisture off, or spin in a salad spinner, you want it as dry as possible. Squeeze over some lemon juice and slog in a bunch of olive oil. Season with salt, pepper and red pepper flakes to your preference – some is good, more is better. Serve cold.