Time: 15 min.
Complexity: easily
Servings: 6

If you decide to grill broccoli, don't separate the head into florets; instead, grill it with the stem, cutting it lengthwise into large pieces. The stem is just as nutritious as the rest of the broccoli. Drizzle the grilled broccoli with a lemon dressing topped with grated Pecorino cheese—the perfect flavor paired with the smoky notes from the grill. It makes a great light side dish for grilled meats.

Ingredients:

• 1 head of broccoli
• Zest and juice of 1 lemon
• 1 tbsp. l. grated pecorino cheese
• 1 teaspoon Dijon mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

broccoli cabbage, Pecorino Romano cheese, Dijon mustard, lemon zest

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Preparation:

Step 1
• Trim 1 head of broccoli, peel the stems, and cut the head lengthwise into quarters. Toss with olive oil, season with salt and pepper. Grill until charred in spots and tender, 2-3 minutes per side.
Step 2
• Combine 3 tablespoons olive oil, the zest and juice of 1 lemon, 1 tablespoon each grated Pecorino cheese and water, and 1 teaspoon Dijon mustard; season with salt and pepper to taste and drizzle the dressing over the broccoli. Sprinkle with shaved Pecorino.

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