Name: Sautéed Broccoli with Floret Vinaigrette
Yield: 8 Servings
Ingredients: 8 bunches broccoli with large, thick stems; 3 tablespoons grapeseed or vegetable oil, divided; Kosher salt, freshly ground pepper; 2 tablespoons minced shallot; 2 tablespoons Sherry vinegar; 2 tablespoons finely grated lemon zest; 1 cup extra-virgin olive oil

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<a href="[get_post_permalink id='43070']">Sauteed Broccoli with Floret Vinaigrette</a> Obama's dinner tonight?William Abranowicz

Recipe notes