A healthy salad of lightly blanched broccoli tossed with crunchy almonds and lemon-garlic dressing. Serve it cold or warm as a refreshing vegetable side with a main dish.
Blanch the broccoli florets in boiling water for 3–4 minutes, until still slightly crisp, then transfer them immediately to ice water.
Toast the sliced almonds in a dry pan until lightly golden.
Whisk the crushed garlic with the lemon juice and olive oil to make the dressing.
Drain the broccoli and toss it with the dressing in a bowl. Sprinkle the toasted almonds on top and serve.
Do not boil the broccoli for too long; overcooking will dull its color and make it mushy. Adding a pinch of salt to the cooking water makes the flavor more pronounced. Allergen: contains tree nuts (almonds).
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