Cleaning out my recipe folder on a cold winter day, I found this Smokin’Broccoli recipe by Kate Sherwood that I had clipped from from Nutrition Action Newsletter. Seemed like a perfect winter side dish for grilled chicken. I served it to company. It was a big hit!
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil
1/8 tsp kosher salt (I added a bit more)
4 cups finely chopped broccoli crowns (recipe calls for raw, but I did steam it for about 8 minutes)
¼ cup smoked, salted almonds, chopped
¼ cup freshly shredded parmesan cheese
Toss together broccoli, almonds, and cheese in a large bowl. Whisk together lemon juice, oil, and salt. Pour over broccoli mixture and mix well. Chill for several hours before serving.