Serves: Makes 4 servings
- 1 bunch broccoli
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons smooth Dijon mustard
- 2 teaspoons whole-grain Dijon mustard
- Pinch of coarse salt
- Freshly ground black pepper
- ½. cup thinly slivered sweet onion
- 1 cup grape or other tiny red or yellow tomatoes
- Lemon wedges, for garnish
- Cut the thick, woody stems from the broccoli and discard. Trim the florets from the stems, leaving about 1 inch of the stem attached. Cut florets into clusters about ½ inch wide. Cut the remaining stems into ½-inch pieces. Soak the cut-up broccoli in a bowl of cold water for 15 minutes, or until ready to cook.
- Add water to a depth of 1 inch to a saucepan or saucier and add a matching steamer insert to the saucepan or a collapsible steaming basket to the saucier or saucepan. Heat the water to a boil. Drain the broccoli, add it to the steamer, cover, and cook for 5 minutes, or until a broccoli stem is crisp-tender.
- Meanwhile, half fill a large bowl with water and ice cubes. Place the bowl in the sink. When the broccoli is cooked, remove the steamer with a mitted hand and plunge directly into the ice water to cool off the broccoli and stop the cooking. Let stand for 30 seconds, and then drain well in a colander. Spread out the broccoli on a large dish towel and pat dry.
- In a serving bowl, whisk together the oil, both mustards, salt, and a grinding of pepper until well blended. Add the broccoli, onion, and tomatoes, and toss to coat evenly. Garnish the bowl with the lemon wedges and serve at once.