Steamed Broccoli with Lemon-Dill Dressing

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Steamed Broccoli with Lemon-Dill Dressing

 

1 bunch broccoli, about 2 pounds

3 carrots, peeled and cut into 2 -inch strips

 

Lemon-Dill Dressing:

6 tablespoons olive oil

2 tablespoons lemon juice

zest of one lemon, grated or minced

1/4 teaspoon black pepper, optional

1 teaspoon dried dill weed or 3 teaspoons fresh dill

salt to taste

 

Wash, trim stems from broccoli and peel, cut into strips the same size as

carrots. Cut florets into small uniform pieces and set aside. Prepare carrots

and set aside. Bring a large saucepan of water to a boil. (Or prepare the

steamer) Add carrots and broccoli stems. Cook for one minute. Add broccoli

florets and boil two minutes longer. Do not over cook. Drain, and rinse under

cold running water, drain again. Place in a large bowl and gently toss with

dressing. Serve immediately.

Makes 6 servings.