Steamed Broccoli with Fennel-Garlic Dressing

If two drumsticks makes a serving size, it must be that plenty of side dishes should be served. I acted accordingly by supplementing my chicken and cottage fries with this dressed broccoli.

Steamed Broccoli with Fennel-Garlic Dressing

from Cooking Club of America

click to print

1/2 tsp fennel seeds

1 garlic clove, minced
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp crushed red pepper
3 tbsp extra-virgin olive oil
1 1/4 lb. broccoli florets (about 8 cups)

Place fennel seeds in small dry skillet; toast over medium heat 2 to 3 minutes or until fragrant, stirring frequently. Crush with mortar and pestle or grind in spice grinder.
  

In small bowl, stir together ground fennel seeds, garlic, lemon juice, salt and crushed red pepper. Whisk in oil until well-blended. (Dressing can be made up to 2 days ahead. Cover and refrigerate.)

 

Place broccoli in steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. In large bowl, toss broccoli with enough dressing to lightly coat. Serve warm.

  


The lemon was the predominant flavor here, but that was likely because I was a little sloppy when measuring. Next time, I'll go easier on the fresh lemon juice and let the fennel and garlic really shine.

Cost:

• garlic: $0.10
• lemon: $0.28
• broccoli: $1.80

Total: $2.18, but I'll round up to $3 cover oil and fennel seeds and such. That makes each of six servings $0.50.

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Leftovers reheated in the oven yielded a roasted broccoli texture while the lemon flavor was dampened. Fennel and garlic were prevalent, but the pepper flakes just pretty little red things against the green.

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