Lemony Parm Broccoli

This is in my cookbook, and I can’t believe we haven’t put it in the SKCC archives until today! It is my family’s most beloved broccoli recipe. It’s sort of a side meets salad. It has warm broccoli, the sharp taste of baby arugula, a lemony dressing, lots of toasty pine nuts, garlic and parm. It’s so simple, but it seriously makes every dinner so good. And the kids eat it!

Generally, I move quickly and am not persnickety in the kitchen but here, a few details matter. You’ll need a good lemon, Meyer if you can find one. You will also need a good toast on those pine nuts, lightly golden! The arugula should be smaller, skinnier leaves, not the big guys. You could eat this with a spoon if everything is sized to complement! If it's not basil season, flat leaf parsley is great too.

Inspired by Ina Garten.