Perfect steamed broccoli with caper-raisin vinaigrette
Tea
Steam
I love steamed broccoli! (There, I said it.) <br /> <br />It's sweeter and more purely vegetal than its roasted counterparts, with a structure that merits some chewing. I'll go out on a limb and call steamed broccoli refreshing. I'm careful not to over-steam—I aim for bright-green and far from mushy—and I love to toss it with an assertive dressing. Because the florets are full and open, rather than shriveled and singed, each one is like a little sponge, ready to absorb anything you drizzle or dip. And without the distraction of any rich caramelization (those are words I never thought I'd write!), steamed broccoli is an ideal vehicle for any sauce that's good enough to drink. In this case, it's the caper-raisin vinaigrette (sharp *and* sweet) from <a href="https://www.amazon.com/Six-Seasons-New-Way-Vegetables/dp/1579656315">Six Seasons</a href> by Joshua McFadden. McFadden's original recipe calls for one 2-ounce can of anchovies, drained, which get added with the capers. To make this vegetarian friendly, I omit the anchovies and add a little more salt but if you're a anchovy fiend, you might want to give it a go. <br />
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