Broccoli With Balsamic Bacon Vinaigrette Sauce
From rob kaspar in the baltimore sun, this is a really delicious treatment of broccoli. i think it's even better when almost all the bacon fat is drained off and discarded (just enough left to get the flavor) and with a bit less olive oil, but i am posting the original version.
Steps
Make the sauce: in a 1-quart saucepan over medium heat , cook the bacon , stirring occasionally until crisp , about 5 minutes.
With a slotted spoon , transfer bacon to a dish lined with paper towels , leaving the fat in the pan.
Add the shallot to the bacon fat and cook , stirring occasionally , until softened , 1 to 2 minutes.
Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan.
Off the heat , stir in the remaining vinegar , the lemon juice and mustard.
Gradually whisk in the oil.
Season with salt and pepper to taste.
Cook the broccoli: bring an inch or so of water to a boil in a pot fitted with a steamer insert.
Put the broccoli in the steamer.
Sprinkle with salt , cover tightly and steam until just tender , 3 to 4 minutes.
The broccoli should be neither crisp nor soft , but exactly in between.
To check , bite into a piece you quickly run under cold water , being careful not to burn your tongue.
Transfer to a serving bow.
Ingredients
bacon, shallot, balsamic vinegar, lemon juice, dijon mustard, extra virgin olive oil, kosher salt, fresh ground pepper, broccoli