Steamed Broccoli with Fennel-Garlic Dressing

Perk up a traditional broccoli side dish with a lemony vinaigrette that’s subtly seasoned with toasted fennel seeds and crushed red pepper. While the recipe calls for using just broccoli florets, you can peel and slice the stems and add them as well.

Steamed Broccoli with Fennel-Garlic Dressing

1/2 teaspoon fennel seeds
1 garlic clove, minced
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
1 1/4 lb. broccoli florets (about 8 cups)

1. Place fennel seeds in small dry skillet; toast over medium heat 2 to 3 minutes or until fragrant, stirring frequently. Crush with mortar and pestle or grind in spice grinder.

2. In small bowl, stir together ground fennel seeds, garlic, lemon juice, salt and crushed red pepper. Whisk in oil until well-blended. (Dressing can be made up to 2 days ahead. Cover and refrigerate.)

3. Place broccoli in steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. In large bowl, toss broccoli with enough dressing to lightly coat. Serve warm.

8 (3/4-cup) servings

PER SERVING: 70 calories, 5.5 g total fat (.5 g saturated fat), 2 g protein, 5 g carbohydrate, 0 mg cholesterol, 100 mg sodium, 2 g fiber