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bacon shallot balsamic vinegar lemon juice mustard extra-virgin olive oil kosher salt fresh ground pepper broccoli
Viewed: 86 - Published at: 5 years agoIngredients
- 2 slices bacon, cut into 1/4-inch dice
- 1 small shallot, minced
- 1 1/2 tablespoons balsamic vinegar (divided use)
- 1 tablespoon lemon juice, fresh
- 1/4 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- kosher salt
- fresh ground pepper
- 1 1/4 lbs broccoli, tops cut into 1-inch florets, stems sliced 1/4 inch thick
Method
- Make the sauce: In a 1-quart saucepan over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a dish lined with paper towels, leaving the fat in the pan.
- Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes (if you want to reduce the fat, use a nonstick pan and discard all but a tiny bit of the bacon grease).
- Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan.
- Off the heat, stir in the remaining vinegar, the lemon juice and mustard.
- Gradually whisk in the oil (don't worry if the sauce doesn't emulsify).
- Season with salt and pepper to taste.
- Cook the broccoli: Bring an inch or so of water to a boil in a pot fitted with a steamer insert. Put the broccoli in the steamer; sprinkle with salt, cover tightly and steam until just tender, 3 to 4 minutes.
- The broccoli should be neither crisp nor soft, but exactly in between. To check, bite into a piece you quickly run under cold water, being careful not to burn your tongue. Transfer to a serving bowl.
- Briefly reheat the sauce if necessary. Drizzle over the steamed broccoli, sprinkle with the bacon bits and serve.