Broccoli With Grapefruit Vinaigrette Recipes

GRAPEFRUIT VINAIGRETTE WITH GREENS OR BROCCOLI

I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen's "The New Spanish Table" and have adapted it. I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, condiments, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 7

Grapefruit Vinaigrette With Greens or Broccoli image

Steps:

Squeeze 1/2 of the grapefruit. Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 123 milligrams, Sugar 8 grams

Ingredients

1 pink grapefruit
1 teaspoon mild honey or agave syrup
Pinch of salt
1 tablespoon plus 1 teaspoon sherry vinegar or cider vinegar
2 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
1 bunch broccoli, broken into florets, stems peeled and chopped

DIJON VINAIGRETTE FOR STEAMED BROCCOLI

Serve this vinaigrette with Steamed Broccoli for a quick, healthy side dish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1/3 cup

Number Of Ingredients 5

Dijon Vinaigrette for Steamed Broccoli image

Steps:

Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.

Ingredients

2 teaspoons Dijon mustard
2 tablespoons white-wine or champagne vinegar
2 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil
Salt and pepper

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.

Provided by Colu Henry

Categories dinner, lunch, weekday, vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 11

Broccoli and Scallions With Thai-Style Vinaigrette image

Steps:

Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams

Ingredients

1 1/2 pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
4 scallions, cut into 2-inch pieces
4 tablespoons olive oil
Kosher salt and black pepper
1/4 cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1 1/2 teaspoons light brown sugar
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint