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Broccoli in Tarragon Dressing

written by Marsha Seidelman, M.D.

I found this recipe recently while going through an old pile of recipes that I reluctantly tossed because I will never get to prepare them. The dressing was meant for green beans, but I thought it would be taken up better by broccoli. Since we had a ginormous Costco bag of broccoli to get through, I took a chance this evening. It was so nice and light. And I was able to prepare the dressing while the broccoli was steaming.  Very quick! I'll definitely prepare it again, perhaps on other vegetables as well. But it works wonderfully for broccoli. Always nice to have a new dance with an old friend. As noted below, it can be served cold as well. If there were any left over, I might be able to see what that was like   ;-)

1 pound of broccoli, steamed for 3-4 minutes
1 Tbsp coarsely chopped tarragon leaves
1/4 cup scallions, white and light green parts
1/4 cup seasoned rice wine vinegar
2 Tbsp mild olive oil
Salt and freshly ground pepper to taste

1) In a small bowl, combine the tarragon, scallions, vinegar and salt and pepper. Whisk in the oil.

2) If you have a pot with a steamer, boil water and add the steamer insert for about 3-4 minutes, until the broccoli is bright green. Remove from heat.

3) Toss with the dressing if planning to serve immediately.

4) Otherwise, you can place the veggies in a plastic food storage bag after they cool, remove all the excess air and store in the refrigerator for up to 24 hours. When ready to serve, place the veggies in a serving bowl, add the dressing and mix to combine. Serve immediately.

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