A healthy salad, served either cold or warm, where lightly blanched broccoli meets crunchy almonds and a garlicky lemon dressing. It's a refreshing vegetable accompaniment to main dishes.
Boil the broccoli pieces in boiling water for 3-4 minutes until slightly tender-crisp, then immediately transfer to ice water.
Toast the sliced almonds in a dry pan until lightly golden.
Whisk crushed garlic with lemon juice and olive oil to make a sauce.
Mix the drained broccoli with the sauce in a bowl and serve sprinkled with toasted almonds.
Important: Don't overboil the broccoli; if overcooked its color fades and its texture turns mushy. Adding a pinch of salt to the boiling water noticeably improves the flavor. Allergen: contains nuts (almonds).
If you plunge the broccoli into ice-cold water right after boiling, its bright green color is preserved. Shaking the pan constantly while toasting the almonds keeps them from burning.
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