Serves 6 / If you usually don’t care for broccoli, this recipe might just change your mind. It’s best served the same day; overnight, the broccoli loses its vibrant green.
Coarse sea salt
1 large head broccoli (1 3/4 pounds before trimming), florets separated, stalks peeled and sliced thinly
1/2 tablespoon orange juice
1/2 tablespoon lime juice
1 tablespoon lemon juice
1/2 tablespoon pure maple syrup
1/2 teaspoon chopped fresh basil
2 cloves garlic, minced
1/4 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1. Prepare a large bowl of ice water. In a large pot over high heat, bring 3 quarts of water to a boil; add 1 tablespoon salt and dissolve. Remove from heat; add broccoli for 1 minute until bright green. Drain, then plunge into ice water to stop the cooking and set color. Drain again.
2. In a blender, combine orange juice, lime juice, lemon juice, maple syrup, basil, garlic, and ¼ teaspoon salt. Blend; with motor running, slowly pour in oil.
3. Place broccoli in a large bowl and add marinade. With clean hands, massage broccoli for 3–5 minutes, thoroughly coating. Cover and chill for at least 30 minutes. Remove from the refrigerator 10–15 minutes before serving.
PER SERVING: 112 cal, 54% fat cal, 8g fat, 1g sat fat, 0mg chol, 4g protein, 11g carb, 3g fiber, 142mg sodium
