Servings: 4 - 6
1 bunch of broccoli, washed and stems trimmed
Split the broccoli stalks in half (or quarter them if very large) lengthwise. Prepare a pot of boiling water, put a few pieces of broccoli in at a time for 3 to 4 minutes until just tender. Remove broccoli and drain. Continue this procedure until all broccoli is cooked.
Be careful not to overcook or the broccoli will be mushy when marinated. Spread the broccoli spears on a large plate to cool to room temperature.
2 tablespoons of freshly squeezed lemon or lime juice
2 teaspoons of olive oil
1 tablespoon of Bragg Liquid Aminos
1/4 teaspoon of freshly ground pepper
1/2 teaspoon of dry mustard
Whisk together marinade ingredients. Place the cooled broccoli in a plastic bag, pour the marinade over the broccoli and seal the bag. Refrigerate. Turning the bag of marinating broccoli over every few hours will help the broccoli to be coated evenly.
Additional dressing to finish salad (optional):
1 heaping tablespoonful of mayonaise
1 teaspoon of Bragg Liquid Aminos
fresh lemon juice to taste
Whisk all ingredients together until smooth.
To serve: Place one or two pieces of the marinated broccoli on a romaine leaf and drizzle with a little additional dressing to complete salad.