• 2 bunch(es) broccoli • 1 1/2 tbsp olive oil • 1 tbsp lemon juice (fresh) • 1 tbsp balsamic vinegar • 1 tsp Dijon mustard (coarse-grained)
|  | 1. Whisk oil, lemon juice, vinegar and mustard in serving dish.
2. Cut off broccoli florets from stem. Steam broccoli florets until tender but still firm. Drain and add to serving dish, gently stirring to coat.
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