2headsfresh broccoli, stems trimmed, cut into florets(about 4 cups florets)
3tbspextra virgin olive oil
1tbspred wine vinegar
1 1/2tbsp lemon juice(juice of 1/2 lemon)
1/3cupkalamata olives, pitted and coarsely chopped(20 pitted olives)
2tbspcapers, drained and rinsed
salt and pepper to taste
Use a large, lidded saucepan, (3 to 4 quarts), fill with water and a tsp of salt, bring to a boil on high heat. While the water heats up, prepare a bowl of ice water for shocking of the florets.
Once a rolling boil starts, place the florets in the water. The water will cool, so place the lid back on until the water is boiling again. Once boiling, time for 2 minutes. Check the tenderness of the stems with a fork if desired.
Use a kitchen spider, strainer or a large slotted spoon to remove the florets from the water and immerse them in the ice water. After 2 minutes, place the florets in a medium sized serving bowl. Use several paper towels to gently pat the broccoli to remove excess water. (Or place the florets on paper towels then place in the bowl).
Add the olive oil and toss the broccoli to coat. Then add the remaining ingredients and gently toss. Sprinkle with salt and pepper as desired. Serve at room temperature.
Recipe adapted from Williams-Sonoma, Italian Favorites.