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Broccoli with Sun Dried Tomatoes and Pine Nuts

From Health magazine, May 2011
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Course: Side Dish
Cuisine: vegetarian
Ingredients Method

Ingredients
  

  • 1 Head Broccoli
  • 3 Tbsp Balsamic vinegar
  • 1 Garlic clove Finely chopped
  • 3 Tbsp Extra virgin olive oil
  • 1/2 Tsp Kosher salt and freshly ground black pepper
  • 2 Tbsp Sliced sun dried tomatoes
  • 1 Tbsp Pine nuts Toasted
  • 1/4 Tsp salt
  • 1/4 Tsp fresh ground pepper
  • 1 Tsp Champagne vinegar

Method
 

  1. Cut broccoli into 1 1/2 inch florets. Peel stems and cut in half lengthwise and cut into 1/2 inch thick slices on the diagonal.
  2. Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, whisking well.
  3. Add 1/2 tsp salt to a pot of boiling water. Add broccoli stems to the pot and cook for 2 minutes. Add broccoli florets to the pot and cook for another minute, or until bright green. Rinse and drain. Combine the broccoli, sun dried tomatoes, pine nut, and balsamic mixture; toss well.
  4. Sprinkle 1/4 teaspoon each of salt and pepper on broccoli mixture; drizzle with Champagne vinegar.